Mexican Corn Tortillas
My family and I spent several weeks traveling down the Baja Peninsula this winter. One of our stops was at a little farm right above the pacific. With waves crashing the sea wall in the far off distance the host, Filipe, invited my kids along in all his animal chores. They mixed pig slop, fed the horse, herd the sheep and snuggled the puppies to sleep. They helped build a garden fence out of scrap wood and we hung our laundry on the clothesline.
We planned to stay one night but that quickly turned into a few. As the sun began to set on our last night Filipe taught us the simple art of homemade Mexican corn tortillas. The simplest recipe that will stick with our family and remind us of a special experience for the rest of time. I hope you too can whip these tortillas up, save a little money and create a little less waste. Plus they are waaaay tastier than store bought. ♡⠀⠀
- 2 c. Masa Harinas Corn Flour
- 1/2 tsp Salt
- 1.5-2 c. Warm Water
- Mix all together
- Roll into golf ball sized balls
- Smash between either wax paper or two pieces of plastic. We have a tortilla press but a rolling pin or even a straight jar works great.
- Cook in a heated skillet (medium heat) for about 30 seconds on each side. It’s also fun to put the skillet on the fire.
I have tried two different kinds of masa harinas. The more traditional one is available at all grocery stores but is made of GMO corn which to me is very important to avoid so I definitely prefer the Bobs Red Mills as it is organic.