Homemade Corn Tortillas

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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.

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Pricey stuff: 2 kg for 10 EURO

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!

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