Recipe Corn Tortillas
Corn tortillas are one of the staples of Mexican cooking. They have a long history in the native culinary traditions of this region and were eaten by many indigenous cultures, including the Aztecs. There are three varieties – white, yellow, and blue – all depending upon the type of corn flour you use. Feel free to try different varieties for subtle differences in flavor as well as added visual appeal. One tool that you will need is a specialized tortilla press. Those made out of cast iron have a satisfying heft and will make the process much easier and your results more uniform.
With just a bit of extra effort to cook your own homemade tortillas, you can add an air of authenticity to any Mexican meal.
CORN TORTILLAS Gluten- and Dairy-Free Recipe INGREDIENTS: ● ●
1 cup of corn flour ½ cup of water
● ● ●
cup of avocado oil pinch of salt pinch of black pepper
OPTIONAL: -linseeds -chia seeds -pepitas (pumpkin seeds)
-cumin powder -thyme -wheat flour (omit if gluten-free) DIRECTIONS: -In a bowl, mix water, oil, salt and pepper with corn flour -Add any of the above optional ingredients you choose
- Make little balls (about golf ball size) with the corn dough -In a pan on high heat, add avocado oil, just to thinly cover the surface of the pan -Cover the tortilla press with bags or film on each side -Press the balls with the tortilla press, firmly but carefully -Remove the tortilla from the press and cook in the pan -Cook a few minutes on each side of the tortilla, and then remove from the pan -Set aside in a cloth napkin – preferably within in a covered tortilla basket – to preserve the warmth
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