Why not simply buy pre-made tortillas from the store, I hear you ask? Well, because the satisfaction you get from using your own hands and skills to create something as basic as a tortilla is worth the effort. Similar to painting or sculpting, I consider cooking to be an often neglected art form.
Because I don’t respond very well to gluten, for the past 2 years I haven’t eaten bread for the most part (except for mom’s traditional homemade sourdough bread). However, this doesn’t mean that I don’t like the taste of bread. So in search for gluten-free alternatives, I stumbled upon corn tortillas.
Now, the thing about making your own corn tortillas is that you can’t simply buy regular corn flour off the supermarket shelf (at least not in Germany). I have tried it and failed. My tortillas wouldn’t stick together and crumble apart instead. Back at the drawing board, I found out that the only legitimate corn flour to use for tortillas is Masa Harina.
Masa Harina is unique in that the corn kernels are treated with an alkaline solution (=slaked lime) before being ground up into flour. As opposed to untreated corn flour, this alkalinisation makes the flour more glue-like. This process goes under the unpronouncable term Nixtamalization.
I mixed the flour with warm water and some sea salt, formed small balls out of the dough, rolled them out as best as I could and heated each side for 2 min on a dry cast-iron pan.
Of course, you can fill the tortilla with ground beef, salsa and all kinds of other fancy things. However, all I did was to melt some grass-fed butter on my tortilla and sprinkle some sea salt on top.
Absolutely delicious and totally worth the effort!