Corn Tortillas from Scratch

 

Making corn tortillas from scratch is really easy.  There are several steps to it, but the end result is so worth it.

Step 1:

I was lucky to find this taco press years ago.  You can do the same with a rolling pin.  The masa is very inexpensive.  The recipe is on the back, however, I use equal parts masa and water.  Mix it until it feels like play dough.  Roll mix into balls and cover with a damp paper towel.

 

Step 2:

Flatten the balls into rounds.  Put in dry hot pan for several minutes, flipping often – put a “crust” on the outside.

 

 

 

Step 3:

Heat some oil in pan, fry the “browned” tortillas until crisp.

 

The tortillas are done.  I then make something we call “Mexican Pizzas.”  I take the shells from this point, spread them with refried beans, top with taco meat, onions and bake in 350 oven for 10 min. or so.  I then top with cheese and bake until melted.  These are good and a family favorite. 

 

 

TIPS:

Extra shells can be placed in refrigerator to be reheated.  Good as shell (bottom) for taco salad.

When I am frying hamburger (we have our meat made into 2 lb pkgs.), I fry up extra and put it in freezer, so on a busy day, I can take out already fried hamburger and make tacos, sloppy joes, chili other soup. 

Blessings from Wisconsin.

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