Homemade Corn Tortillas

Once you make your own, you may never be satisfied with store-bought tortillas again.

No, I don't grind my own corn ~ I use instant masa; just add water, mix and knead for a minute or so. I am so fascinated by people who can pat tortillas out by hand. I have never mastered that technique, so I use a press.

Mexican tortilla presses are readily available at most international import stores. I use an Indian version used to make Indian flatbreads such as chapati, roti, etc.

You may also roll the dough out with a rolling pin if you don't have a press.

Mixing the dough is simple, if you add just enough water to make it a play dough (Play-Doh) consistency you'll have no problem with dough sticking. The dough is rolled into a ball approximately the size of a golfball, then placing it in the press closing the lid, then depressing the lever until the tortilla is as thick or as thin as you like.

Lining the press with a freezer-weight plastic storage bag (clipped and trimmed so it opens like a book), facilitates easy removal of the formed tortilla from the press.

Then you just cook/toast each tortilla briefly on a hot, dry (no oil) comal, or cast iron skillet for a few moments, turning once.

The aroma of fresh tortillas is surpassed only by their taste and tender texture; far superior to store bought!