Homemade Corn Tortillas

Warning: Once you make homemade corn tortillas, store bought will never again be an acceptable substitute!

We've only been making fresh corn tortillas for a year or so. You see, I love kitchen gadgets - avocado slicer, honey spoons, banana slicer, lemon squeezer, 1000 cookie cutters,  crinkle carrot cutter, citrus skin peeler thingy and even a slap chop! So when I saw a tortilla press, obviously, I had to give it a good home! The funny thing is, I actually use this... a lot! It's also the one gadget my husband wouldn't like me to return.

I'm no expert when it comes to tortilla making but in my limited experience I have found that I get the best tortillas when I use my cast iron skillet. Also, don't press the tortillas paper thin or you won't be able to peel them off the plastic wrap.

These are perfect for my tortilla casserole - they stay firmer than store bought tortillas so left overs taste great!

Ingredients

2/3 cup of lukewarm water
1-1/2 cups masa flour
pinch of salt

Instructions

In a medium size bowl, stir together flour and salt. Add the lukewarm water and gently mix with your hand until the dough forms into a ball that holds together but is not sticky. Divide the dough into 8-10 pieces and roll each one into a ball (each one will be about the size of a golf ball).

Heat your cast iron pan over medium high heat. NO need for oil. 

Place a medium sized ziploc bag (with two long sides cut) or plastic wrap on your open tortilla press in such a way that the dough ball can be placed between the plastic pieces. Press until flat. Gently remove from plastic.

Place tortilla in pan and cook for 20-30 seconds. You know it is done when the edges begin to dry and lift slightly from your pan. Flip the tortilla. Cook for another 20-30 seconds. The dough may begin to puff up in a couple of spots. It will also be speckled with brown/black spots.

Repeat with remaining tortillas. Keep cooked ones under a kitchen towel or in a tortilla warmer until ready to serve.

Corn Tortilla Casserole

Layers of deliciousness!

I love this casserole dish. It works with well with chicken or pork and you can use whatever veggies and cheeses you have on hand. I love using little dollops of cream cheese in the layers as it adds a great creamy texture. Of course depending on your spice tolerance level you can add or remove the jalapeños. 

If possible, I think this recipe tastes best if you can use home-made corn tortillas. They are infinitely better than store bought (at least the ones in shops near me!) and their texture stands up better if freezing or making ahead!

Adapted from a recipe by Cookin' Canuck.

Ingredients

2 large onion, diced

1 red bell peppers, diced

1 head of garlic, minced

2 tsp ground cumin

1 tbsp garam masala

2 tsp smoked paprika

1/4 tsp salt

2 cups enchilada sauce

12 corn tortillas

2 cups cooked chicken meat or pulled pork, shredded or chopped

1/2 cup sliced black olives

1-2 jalapenos, finely diced

1 can (14 oz) black beans, drained and rinsed

4 oz. cream cheese

2 cups shredded cheese

Instructions

1. Preheat oven to 375 degrees F.
2. Using a non-stick pan, add cumin, paprika, garam masala, and salt.
3. Mix together and cook for 1 minute to release aromas.
4. Add onion, garlic and bell pepper and sauté for 5 minutes (until translucent). Stir often so garlic does not burn.
5. Add cooked chicken, olives and beans and combine well.
6. Coat a 9- by 13-inch baking dish with cooking spray. Spread 1/2 cup of the enchilada sauce in the bottom of the dish.
7. Cover the bottom with 4 tortillas, tearing the tortillas as necessary to make them fit properly.
8. Spread 1/2 chicken mixture over the tortillas.
9. Sprinkle 1/3 of shredded cheese and dollop 1/3 of cream cheese over mixture
10. Top with 1/2 of the remaining enchilada sauce.
11. Add another layer of tortillas, chicken mixture and cheese.
12. Top with tortillas again and remaining sauce
13. Add remaining cheeses
14. Bake until sauce is bubbling around the sides of the dish about 40 to 45 minutes.
15. If cheese browns too quickly cover with foil
16. Remove from oven and cool for 10-15 minutes before serving.

Sauté your veggies, spices and meat.

Tear your tortillas to make them fit without a lot of overlapping.

You can make big family style portions or individual ones.