If it seems overly wet and sticky, add more masa harina (1 teaspoon at a time).Ģ. If it seems dry and crumbly, add more water (1 teaspoon at a time). The dough should be the texture of play-dough. Pour in the water and avocado oil if using and mix until well combined. Stir together the masa harina and sea salt. That said, I have made these a lot of times without it and the tortillas still turn out well so feel free to leave it out!ġ. Avocado Oil (Optional)- Using avocado oil (or you could substitute with olive oil) helps to yield a slightly softer and easier to roll tortilla.Water- This recipe works best with warm water.I usually find it in the Mexican section of the grocery store. Instant Corn Masa Flour (Masa Harina)- You will need to look for instant corn masa flour (it may also be called Masa Harina) which is a finely ground corn flour. So let's make some corn tortillas! The Ingredients So I should warn you- once you have made these, you may never be able to bring yourself to have boughten ones again.įortunately, they aren't difficult to make at home! You don't need any fancy tools (not even a tortilla press) and you only need 3 ingredients. Once you have had them homemade, there really is no comparison to the ones you find at the store! Along with Gallo Pinto and some form of Plantains, tortillas were present at almost every meal that my host, Iris, made. I started making corn tortillas from scratch shortly after my trip to Costa Rica.
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