Fresh Tortillas
Say goodbye to store-bought forever.
I grew up with hard taco shells and when soft tortillas were introduced it was this awesome switch up. Little did I know that store-bought tortilla shells have things like ‘dough conditioner’ and other fun ingredients meant to preserve shelf-life. Well, no more! Authentic Mexican dishes call for real tortillas, period.
This post isn’t so much about sharing a recipe, but a show-and-tell to prove to you how easy it is to make your own fresh corn tortillas. I’ve provided pics below of my go-to flour and tortilla maker so you know what to look for when you’re buying supplies. I promise, once you make your own you’ll never use store-bought ever again. — CFG
plate. Cover directly with a wet cloth.
3. Once balls are ready, add 1/2 tbsp of neutral cooking oil (vegetable, avocado, etc.) to a 10” cast iron skillet and bring to medium heat.
4. Press each ball using a tortilla press and then transfer to the cast iron pan, cooking on medium heat until edges slightly brown (1-2 minutes each side). Set aside in a tortilla warmer, or on a plate with a clean cloth covering them to keep them warm.
5. Once all tortillas are cooked, sprinkle with a pinch of slightly dried cilantro and serve
Note: The standard Maseca® directions make about 8 tortillas.