Corn Tortillas - 14 servings
- 275g masa harina
- 250 ml – 300 ml water
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Mix the corn and water together to form a dough.
If using a tortilla press. Open out a plastic freezer bag and line both sides of the press.
Roll the dough into balls.
Flatten the dough in the press. If you don’t have a press, using a rolling pin- roll out the dough as thin as you can between two sheets of a freezer bag.
Heat up a griddle or a large frying pan.
Peel off the plastic and put the tortilla on to the hot griddle.
Cook for 30 seconds depending on the thickness, flip over and cook the other side for 30 seconds.
Cook a batch and stack together, wrap in tin foil and freeze until needed.
Fill with any filling as an alternative to a sandwich.
Or cut each tortilla into quarters and deep fry until crisp and golden and serve with dips.
Tortillas can be used to make Quesadillas, Burritos, Enchiladas and tacos. You will find recipes in a Mexican cook book.
Gem's hints and tips
Corn tortillas sold in the supermarket contain wheat so I decided to include this recipe.
Masa harina can be found in most supermarkets now in the specialist food aisle. This is maize flour treated with lime to soften the kernal before it is grinded to a powder.
If you are going to make a lot of these it is worth buying a tortilla press. They can be bought from the Cool Chile Company online.