Corn Tortillas
These corn tortillas are such a vibe, full of flavour and versatile in various recipes from tostadas to enchiladas and don’t forget to use leftover corn tortillas to make tortillas chips. Here’s a super quick recipe to make a stack of them for they are needed.
Ingredients:
330g masa harina
540ml water
½ tsp fine himalayan salt
¾ tsp ground sweet paprika
Directions:
Combine together all the dry ingredients in a mixing bowl using a whisk. Then add in the water and combine well with a wooden spoon until a dough forms.
Leave the dough in the mixing bowl, cover the bowl and lest it rest for 10 minutes.
Divide the dough into 18 to 20 equal portions. Feel free to use a food scale for precise measurements
Heat up a clean cast iron skillet on high heat until the vessel is hot then reduce to medium level heat.
Use a tortilla press to flatten a piece of dough then transfer it to the warm skillet to cook for 40 to 50 seconds. Flip and cook for another 30 to 40 seconds.
Once the corn tortilla is cooked, save it in a dish lined with a clean cotton based dish cloth. Keep the stack of corn tortillas warm by wrapping them with the dish cloth.
Repeat steps 5 and 6 for the remaining pieces of dough.
Use the warm corn tortillas to make tacos, tostadas, tortillas chips, enchiladas, mini burritos.
To store the corn tortillas, wrap them in a cotton cloth and in a storage container to prevent them from drying out. Store in the fridge or in the freezer until they are needed.
Use these corn tortillas to make these breakfast tacos to support your gut-health.
Here’s a list of more gluten free bread recipes, both flatbread and loaf bread.
