For those of us living in Mexico, we are a bit spoiled. Every town has atleast one tortilleria making fresh corn tortillas daily for the whole town.
When I first moved to Mexico, most of the women made their way to the tortilleria just before the mid-day meal, to stand in a very long line waiting for warm, fresh corn tortillas. This daily activity was one that I loved. The women in line would talk about everything with everyone and the conversation would start right back up the next day. Thinking about it now, reminds me of how sweet life in Mexico is.
Things have changed since then. The tortillerias are still in business, but now they deliver freshly made tortillas to all of the tienditas (small general stores), where it's much easier for the women to purchase them by the kilo. Never by the dozen.
The tortillerias also sell masa (dough) for you to make tortillas at home. But for those of you who can't find prepared masa, here is a very easy recipe using one of my favorite ingredients...Maseca masa harina (dough flour).
Homemade Corn Tortillas
(from the back of the Maseca box)
- 2 cups Maseca masa harina
- 1/4 teaspoon salt
- 1-1/4 cup water
Heat a griddle or comal over very low heat. In a medium bowl, combine the Maseca masa harina with the salt.
Add the water and mix by hand until the dough forms a ball.
Divide the dough and shape it into small 1-inch balls. Place the ball of dough on a tortilla press lined with 2 sheets of plastic wrap or parchment paper.
Lower the lid and press down. (If you do not have a tortilla press, place the ball of dough between 2 sheets of wax or parchment paper. Use a large heavy plate to press down and flatten dough.)
Carefully peel away the wax paper and gently lay the tortilla on the warm griddle. Heat until fully cooked on both sides. Repeat the process with the remaining dough.