Corn Tortillas (4 Ways)
Get creative with color and flavor by adding in floral water, an array of spices and more.
Corn is sacred.
It was and is one of the main reasons humans have been able to satiate themselves and fulfill desires of expansion. I cannot do corn justice in one paragraph, it’s that special.
Next time you grab any product, look at the ingredients – to see if there are any corn derivatives. It’s everywhere. As much as we utilize corn in processed forms; nothing feels more right than to eat it the way my ancestors did. Simply.
Whether popped, fresh or ground to make harissa – it’s a blessing. Corn tortillas are incredibly easy and use minimal ingredients. After corn kernels go through a treatment called ‘Nixtamalización’ or ‘Nixtamalization’ (soaked in limewater), they are ready to be ground to create masa. Masa is the base for this corn tortilla recipe and with 2 other ingredients, you have a beautiful corn tortilla!
Get creative with color and flavor by adding in floral water, an array of spices and more xx
Corn Tortillas (4 Ways)
Ingredients
White Corn
- 1.5 cup white corn flour harissa
- 1 cup lightly warmed water (lukewarm)
- Pinch of salt
Hibiscus
- 1.5 cup white corn flour harissa
- 1 cup lightly warmed hibiscus water (lukewarm) *
- Pinch of salt
Turmeric-Cayenne
- 1.5 cup white corn flour harissa
- 1 cup hot water
- Pinch of salt
- ¼ tsp pepper
- ½ tsp turmeric powder
- ⅛ tsp cayenne pepper
Cilantro
- 1.5 cup white corn flour harissa
- ¾ cup lightly warmed water (lukewarm)
- Pinch of salt
- ⅛ cup Cilantro paste *
Instructions
- Add water to a pot and heat
- Into a medium-sized bowl add flour harissa and salt (and extra ingredients for the variations), mix to combine
- Stir in the hot water and mix thoroughly
- The dough will seem dry at first, then continue to dampen with mixing
- Form the dough with your hands to create a small loaf shape
- Set dough in a bowl and cover with a top (loosely). Or, cover bowl with a damp cloth (cover completely)
- Allow dough to sit for 10 minutes
- Heat your comal/cast iron skillet/pan on medium-high heat
- After the 10 minutes is up, begin breaking a part small portions of the dough (about 8-10 sections)
- Shape the dough portions into balls, rolling them between your palms
- Press your tortilla balls to 4-5 inches round
- Heat your pressed tortillas on the skillet when warmed for about 1 minute on each side (until they form brown spots and slightly bubble)
- Place cooked tortillas between 2 clean kitchen cloths- to retain heat and shape
- Serve immediately, warmed
Pressing the Tortilla: Method 1
- Make 2 parchment paper squares
- Cut a piece of parchment paper into (2) 7-10 inch squares
- Place the dough ball between both parchment squares
- Press down on the balls with the base of a bowl/plate to flatten them into 4-5 inches circles
- Gently peel off the layers of parchment paper *
Method 2
- Make 2 parchment paper squares
- Cut a piece of parchment paper into (2) 7-10 inch squares
- Layer parchment paper, dough ball, parchment paper on the plate of your tortilla press
- Press tortillas to create 4-5 inch rounds
- Gently peel off the layers of parchment paper
