Corn Tortillas

I can thank my sister for finally setting me right and forcing me to start making my own corn tortillas. I’d put it off for a long time, but she was visiting and I was making my famous fish tacos and the family margarita recipe. When I pulled a bag of corn tortillas off the shelf at the grocery store, she went on a tirade. She was smart about it though and used a healthy dose of flattery in her argument. “Barrett, seriously, you don’t make your own tortillas? But you make everything well. And making them is really easy. And your tacos al pastor is way to good to rely on store bought tortillas!” She was right on all accounts. Tortillas are really easy and my tacos are way to good to go on store bought tortillas. I’m confident that everyone can easily master fresh Corn Tortillas, and then best part, not everyone know it’s easy. You’ll really impress your guests with fresh Corn Tortillas with just a little effort.

2 cups masa (special corn flower) plus more for dusting
1 ¾ – 2 cups hot water
½ teaspoon salt
This makes about 8 tortillas.

Whisk the salt into the masa in a large bowl. Pour the low end of the scale of water into the masa and mix well. Form a large ball. Divide into 8 small balls. Use a tortilla press or a rolling pin to roll out the tortillas. Heat a steal pan or a cast iron skillet (or regular frying pan) to medium and lightly oil with vegetable oil. Fry the tortilla on each side. Place in a towel in a warm oven or a tortilla warmer. Repeat until you’ve used all the dough. It’s that simple and it makes the meal feel really special; because it is. Now that you’ve got tortillas down, you’re ready to make some awesome portabella poblano tacos.