Have you ever found yourself wondering if corn tortillas were hard to make? Well I am here to tell you, they are not. Corn Tortillas are very simple to make and create the most authentic flavour in tacos, nachos, empanadas, and more. These delightful shells are step one in flavourful tacos and I will walk you through each step so you can become a pro yourself.
What do you need to start? A taco press, some corn flour, lime, tequila, and water. That is it. Are you ready? Ok then. Lets’s do this!
2 cups of Maseca Flour (You can get this at most grocery stores, and definitely in Mexican specialty stores.)
1 1/2 Cups of Water
1/4 cup of tequila (optional. If you don''t want to use this, replace with water)
Zest of one Lime
Instructions
Add the flour and lime zest. Give it a quick toss. Add the water and tequila.
Using your hands, mix the dough until it forms a play dough like consistency. Set aside in the bowl for about 10 minutes with towel covering the bowl.
Corn Tortilla dough
Measure out 1 oz portions of dough. Roll into balls, and set aside under a tea towel.
Gather your tortilla press (The easiest way to make these by far. You can pick one up at any Mexican specialty store. They are really inexpensive.) or a rolling pin. If using the press, you want to line the bottom of the press with plastic (those disposable grocery fruit bags work or cut a zip lock along the seam to form two separate squares) Rolling pin, roll the dough out on top of plastic.
Tortilla Press
Heat a flat skillet on Medium high.
Set your dough ball on the press, cover with second plastic square, and press. Voila. Or roll out your dough with rollin pin. Take the formed shell, and gently remove it from plastic and set in pan. Cook for 2 minutes per side.
Cooking Tortilla Shell
Place the cooked shells under a tea towel and continue until all shells are cooked.
Now you can freeze these to use later, or use right away. It is that easy.
adoptedtomato
