If you looked really closely at the ingredients, you would have noticed I said, preferably homemade tortillas. And yes, I still stand by that statement. But you know I wouldn't leave you to fend for your self on that one!
Fresh, homemade corn tortillas are very simple and quick to make, and they freeze very well for future use. Yes, a little equipment is required, but it is definitely worth it if you love mexican flavors.
First step: get a tortilla press. Cast iron is really the best for the job (like this one) but there are many aluminum ones on the market as well. But if you want the most bang for your buck, cast iron is definitely the way to go!
|My heavy cast iron tortilla press|
Second Step: get some Masa! Masa is just corn meal treated with lime. This is usually fairly easy to find in a regular supermarket down the ethnic aisle.
*Note* When adding the water to the dry mix, I have always used about 1/4 cup more than the package suggests, so if your dough looks to dry, add more water.
|Too dry - add more water!|
|Place the dough ball on press, slightly off center|
|Open - voila! A tortilla!|
|Sometimes they break, that's ok! Re-roll and smash again!|
|Broil for about 30 - 40 seconds per side|
This is the ultimate trick of making tortillas! Do NOT cook them in a pan on the skillet, like the package says. It takes far too long and is not so delicious. Broiler method is WAY faster and much taster.
|Carefully remove from the oven and now you have your very own tortilla!|
Repeat with remaining dough balls
|If using right away, place on a plate covered with foil. If not, freeze for future use|