Homemade Corn Tortillas
Author: Gold&Thyme
Recipe type: Side
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 10 tortillas
- 2 cups of organic corn flour / harina de maíz en español
- 1¼ - ⅓ cups warm water
- ½ tsp sea salt
- ½ Tbsp cold-pressed olive oil
- Mix the corn flour, warm water, salt and olive oil with a wooden spoon.
- Once mixed, use your hands to knead the dough.
- Leave on the counter for 20-30 minutes.
- Make into small 2 inch balls and place in the tortilla press *, as seen below.
- For cooking the tortillas, I have a Mexican comal, but you can also use an iron skillet.
- On medium heat, cook on one side for about 30-45 seconds or until the edges start to curl up, then flip it and cook for about a minute on each side.
- Remove from heat and place inside a dish towel or tortilla basket.
- Serve immediately!
- Left-over dough can be saved in a zip-lock bag and refrigerated for up to 2 days.
- Note: If you don't have a tortilla press, you can also use two flat and somewhat heavy objects with plastic in between.
Recipe by Gold&Thyme at https://www.goldandthyme.com/homemade-corn-tortillas/
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