Corn Tortillas

Makes 12

  • Gluten free & vegan

• 275g masa harina or fine maize flour
• 250 ml – 300 ml water

Weigh the maiz flour into a large mixing bowl.

Mix 250ml of water into the maize flour form a dough. If it feels dry, add more water a drop at a time until the dough comes together.

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. If you do have a press – once pressed, use a rolling pin to roll a little thinner.

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.

Tortillas can be used to make Quesadillas, Burritos, Enchiladas and tacos. You will find recipes in a Mexican cook book.
Or cut each tortilla into quarters and deep fry until crisp and golden and serve with dips.

Many 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 don’t have a tortilla press, you could squash the balls between two plates the roll out thinner.