"Learn how to make corn tortillas with this easy 3-ingredient recipe! Soft and flavorful, these homemade tortillas are so much better than store-bought. You can't fully appreciate corn tortillas until you've tried homemade ones. They're entirely different from the shelf-stable, store-bought kind. Instead of being dry and prone to cracking, they're soft, bendable, and full of toasty corn flavor. I shared these corn and flour tortillas a few years ago, and ever since then, I've gotten tons of requests for a 100% corn tortilla recipe."
"Masa harina is a dried corn flour made out of ground nixtamalized corn. In case you're not familiar, nixtamalization is the process of soaking dried corn kernels in a solution with calcium hydroxide, or slaked lime. Developed by Mesoamerican civilizations thousands of years ago, it makes the nutrients in corn more bioavailable and develops its flavor. Think of the difference in taste between cornbread and tamales. The masa in the tamales has been nixtamalized; the cornmeal in the cornbread hasn't."
Soft, homemade corn tortillas offer pliability, toasty corn flavor, and resistance to cracking compared with shelf-stable, store-bought tortillas. The recipe requires only masa harina, warm water, and sea salt, producing gluten-free tortillas suitable for tacos, enchiladas, and pairing with refried beans. Masa harina is dried, nixtamalized corn flour made by soaking kernels in a calcium hydroxide solution to increase nutrient availability and develop flavor. Any color masa—white, yellow, or blue—can be used. Common brands include Bob's Red Mill and Masienda. The dough is mixed, rested, shaped, and cooked on a hot surface until set and slightly charred.
Read at Love and Lemons
Unable to calculate read time
Collection
[
|
...
]