WARNING: A recipe so delicious you may never be able to use store-bought tortillas again and be stuck with a time-consuming cooking project every Tuesday…
For 3 dozen 6-inch tortillas, you will need:
3 cups corn flour (masa harina)
1 1/2 teaspoons salt
3 cups water
3 tablespoons olive oil
2-3 cups wheat flour
- Pour the water and olive oil into a large bowl.
- Add the corn flour and salt and stir well with a wooden spoon.
- Add the wheat flour 1/2 cup at a time, stirring after each addition, until the dough is stiff enough to be kneaded by hand, but still soft and pliable. It should resemble Play-Doh consistency, and it should roll into balls without sticking to your hands.
- Preheat a cast iron griddle (or lightly oiled skillet) over medium-low heat.
- Pinch off some dough and roll a ball about 1 1/2 inches in diameter and place it between two pieces of wax paper or in a quart-size plastic bag cut along the sides.
- Use a tortilla press or rolling pin to flatten the ball to a 6-inch round.
- Peel tortilla off the lining and cook on the heated griddle, flipping after 30-60 seconds. Cook for an additional 30-60 seconds. It will bubble and get golden-brown spots. (Turn heat down if it seems like it’s cooking too fast or burning easily.)
- When done, place in a bowl lined with a cloth napkin–tortillas should stack without sticking.
- Fill with amazing taco ingredients and top with guacamole or pico de gallo!