Recipe of the Month: Homemade Corn Tortillas

From GRP skier Adam Martin.

In the past, I never sought out corn tortillas. Then last spring I spent a week in Mexico and experienced something totally new: soft, pliable tortillas that tasted like fresh corn. But here in the States, dry, store bought corn tortillas fall far short of the authentic version. Fortunately, corn tortillas from scratch are quick and easy, and they’re on par with the bona fide tortillas that can be found at a good taco street stand in Mexico. Now, I’ll happily skip the flour variant for these corn based taco vessels.

Ingredients:
1 cup Masa Harina
3/4 - 1 cup boiling water

Masa Harina is made by soaking dried corn kernels in a water, lime juice solution, grinding the softened kernels into a paste, and drying this product to make flour. I had never heard of Masa Harina before, but now that I’m aware of it I notice it in the baking isles of most grocery stores. (It’s also available on Amazon if you’re unable to track some down.)

1. Mix the hot water and Masa Harina. Add enough water until the dough feels like playdough.

2. Then, divide the dough into 6 equally sized portions and roll them into balls.

3. In preparation for cooking, place a skillet on the stovetop at medium heat or slightly hotter.

4. Then, flatten the dough balls into about 1/8 inch thick rounds. You can use a tortilla press or heavy pan with a flat bottom to accomplish this, and it helps to use parchment paper to prevent the tortillas from sticking.

5. Gently place a tortilla in the hot frying pan. Cook until brown spots begin to form which is approximately 30 seconds. Flip and repeat.

If you see a pocket of air forming after flipping the tortilla, take note and keep this extra tasty one for yourself.

6. Keep the tortillas warm in a clean kitchen towel while you finish cooking the remaining tortillas.

I enjoy these loaded with fajita fillings, taco fixings, or a breakfast scramble.