Tortillas De Maiz (Corn Tortillas) • I am New Mexico

Tortillas De Maiz (Corn Tortillas)

(December 10, 2015)—This time of year is when most New Mexicans have to undo the top button on their jeans after a nice warm dinner. Enchiladas, tamales, sopapillas, posole, are a few culprits when it comes to holiday binge eating. 
It’s all so go, we basically can’t stop until spring. I’m guilty of this myself and I’ll have to hit the gym when it’s all said and done.
When you are in the mood for your New Mexico favorite, it’s always a good idea to have a few tortillas around, whether flour or corn. If you must have corn, then you must have the homemade variety, they’re much more pleasing to the soul.
Corn TortillasYield: 12-14 tortillas

Total Cooking Time: 25-30 minutes

Temperature: Medium-High

Freezes Well

  • 2 cups blue or yellow corn Masa Harina*
  • 1 teaspoon salt
  • 1 2/3 cups boiling water

1. Combine Masa Harina and salt in a medium-sized mixing bowl.

2. Add boiling water and stir until dough resembles, thick, cooked cereal.

3. Wet hands and form dough into balls the size of an egg.

4. Place each ball of dough between two lightly moistened pieces of waxed paper and flatten to about 1/8 inch thick, using a tortilla press, rolling pin, or pressure from the hands. Remove tortilla from waxed paper.

5. Heat griddle or skillet on medium-high heat. Place each tortilla on the griddle and cook for approximately 1 minute on each side. (Tortillas should be lightly speckled.)

* Masa Harina is available in the cereal section of most grocery stores.

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