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.

Roasted Corn and Black Bean Salsa

By the end of the week I had what seemed like a bushel of tomatoes on my counter. I didn't feel like making tomato sauce but some fresh salsa with home-baked tortillas sounded like the perfect Friday night treat!


The great thing about salsa is that pretty much anything goes. In this recipe, I used tomatoes, canned black beans and roasted corn as the main ingredients with cilantro, lime and a bit of chipotle sauce to finish it off.


The sweetness of the roasted corn really makes this salsa! I actually broiled it because we were out of propane. I shucked it and stuck it right under the heat until the kernels darkened (rotate it so it broils evenly).


Don't get too caught up in the quantities - just throw in whatever feels right or is on your counter!

Ingredients
2 large tomatoes, diced
1/4 cup chopped cilantro
juice of 1 lime
1 small can of black beans
1/2 red onion, diced
1 medium jalepeno, diced
1 ear of corn, roasted or broiled
dash of cumin
couples dashed of chipotle hot sauce
dash of salt


What to do:
Cut niblets off ear of corn.
In a large bowl, combine all ingredients.
Serve immediately or refrigerate until needed.