Easy Homemade Tortillas
So, it’s Cinco de Mayo and you want to be all cool with your taco bar this year. Instead of ordering your Tortilla or “gasp” buying them from a store, use this recipe instead!
Put your rolling pin and dough press away. This super simple five-ingredient recipe for homemade corn tortillas will make you want to eat tacos for dinner more than once a year.
A non-stick griddle pan or griddle*
A non-slotted serving spoon or 1/4th cup measuring cup
A flat flipper spatula**
Large mixing bowl
*You can use a large skillet instead if you don’t own a griddle or griddle pan, but you will only be able to do one or two tortillas at a time, effectively doubling your cook time.
**To not scratch your non-stick pan use a silicon, non-metal, high-heat flipper.
1 Cup Cornmeal
2 Cups Flour
3 Cups Water
1 Tablespoon salt
In your large mixing bowl mix all the above ingredients together in the order that they are listed. Use the whisk to break up any lumps. Whisk until smooth (usually takes less than a minute, just about when your hand gets tired).
Spray/drizzle griddle with an oil of your choice. Heat up the griddle or griddle pan to medium.
Using the large serving spoon or the 1/4th cup measure, spoon out one spoon/measure worth onto the griddle. Try to get it into a round shape by pressing the spoon lightly against the top of the batter once around in a circle pattern. The end result should not cause a hole in the cooking tortilla. If it does add a drop or two of batter to repair the tortilla.
Repeat until you have as many as you can comfortably fit on your pan. The tortillas will not expand, but it is good to leave about ½ to 1 inch of space between them for when you have to flip them over. A normal griddle pan will fit about four while a normal size griddle fits about six.
Tip: wherever you drop the batter will create an edge, so the more evenly you pour it into one spot, the more round it will be when you use the back for the spoon/measuring cup to round out the middle.
Step 4: Watch the tortillas. When the batter begins to bubble on top and the edges curl up enough to get your spatula under them flip each one over. Count off ten seconds and pull them off the griddle onto a waiting plate or tortilla bowl.
Repeat steps 3 and 4 until all the batter has been used.***
Tip: if after a number of batches the tortillas are sticking a bit to the pan add another spray/drizzle of oil between batches to improve the non-stick quality of the pan.
***Uncooked tortilla batter is not safe to save. Cook all of it or toss what you don’t. While the batter might not be safe because of the raw egg, the cooked tortillas save in the fridge for up to three days.
Tea pairing: If you are looking to snack on these hot because dinner is a while away sip on something fruity. Mom You’re the Berry Best by The Republic of Tea is great over ice with hot fresh tortillas.
Tip: always remember to brew teas you intend to drink cold stronger than you normally would (I seep them for at least ten minutes). Most fruit teas don’t turn bitter with long seep times. Ice adds water which weakens the tea. Better yet, cold brew your berry teas on sunny days for the rich flavor that goes great over ice.
That’s it. Super easy and WAY less bad stuff than those store-bought tortillas. Don’t worry if your circles come out a little oblong at first. By the end of the batch, you’ll be a pro! Just doing this for a family size dinner? Leftover tortillas are great rolled up for lunches or melt cheese on top for a quick quesadilla.
Leave comments below sharing what you topped these homemade tortillas with!
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