After going gluten-free, it didn’t take long to figure out that I didn’t like corn tortillas much. They’re too dry. You can’t roll them up into burritos. The best you can do is layer them in a casserole.
I’ve never forked over the cash for pre-packaged gluten-free flour tortillas, so I can’t speak to those, but I can tell you that homemade ones have some serious flaws. I gave up on making those a long time ago.
Fortunately, homemade corn tortillas aren’t difficult to make at all. And when they’re fresh, they roll up just as well as a flour tortilla. And all it takes is two or three ingredients. For me, the little bit of effort is worth the better taste, health (no preservatives), and inexpensiveness of making my own tortillas.
Being the cheapskate I am, I don’t have a tortilla press. I find that a cutting board works just dandy.
As you can see, I like to press them between zip-top baggies. If your dough is the correct consistency, the tortillas peel of nicely, and you can use the bags over and over. No wasting wax paper or plastic wrap.
The next step of course, is frying the tortilla. All that takes is a very hot skillet.
In no time at all, you have a nice big stack of yummy tortillas! My husband tells me that these are very similar to the fresh tortillas he’s had in Mexico.
1 cup Corn Masa
1 cup water (approx.)
pinch of salt (optional)
Mix dough well. Seperate into walnut sized balls and press. Cook in very hot skillet for about a minute on each side until the tortilla is flecked with brown.
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