Corn Tortilla’s

If I had a choice between flour or corn tortilla’s, I always go with corn. The flavor is just more authentic and the taste goes better with Mexican and Spanish foods! I don’t really eat taco’s though. I eat fajita’s mainly. But either way I finally bought a tortilla press and I’m so ready to get to work and have homemade tortilla’s.

You don’t need to have a tortilla press but it’s a whole lot easier than rolling the dough out with a rolling pin.

Ingredients: 2 cups Masa (corn flour), 1 Tbsp lard, and 1 1/4 cup chicken stock (warmed)

In a bowl mix together the masa and lard until grainy. Then add the chicken stock slowly while mixing. The dough should be elastic like, if it’s too wet add more masa, if it’s too dry add more chicken stock. Once you have the elasticity that is needed, place a towl or plastic wrap over the dough and allow to rest for at least a half hour.

Once the 30 minutes is up, place a large skillet or caste iron over medium heat.

Roll the dough into 2 inch balls and press down in the tortilla press with parchment paper (or roll out with a rolling pin). Once the pan is hot, place the tortilla into the skillet/caste iron and cook on each side for about 1 minute or until golden brown on both sides, then transfer to a plate. Once you have all the tortilla’s pressed and cooked and onto the plate, keep moist and warm by placing a towel over them.

This recipe makes 12 tortilla’s and I must say they do have flavor to them. My boyfriend doesn’t like corn tortilla’s but he loves these especially with taco meat, refried beans, queso fresco cheese, and sour cream! I liked them a lot as well.



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