Homemade Corn Tortillas

Step 1/8

• 350 g all purpose flour
• 50 g cornflour
• 50 g cornmeal
• 50 g cornstarch
• 1 tsp salt
• ⅓ tsp ground pepper

• bowl
• fork

in a bowl combine all the dry ingredients. Stir and form a well.

Step 2/8

• 200 ml water
• 2 tbsp vegetable oil

• fork

pour water and oil into the well. Stir with a fork then knead with your hands. Depending on many factors (humidity of the air, age of the flour, etc) you may need to add more oil or water to your dough in order to make it come together. I recommend that, if it’s just a little on the dry side, add oil; this will make more elastic tortillas. But if it is imposible to make it come together, add a little bit of water at a time, the finish off with some oil.

Step 3/8

knead and shape into a ball. Keep in mind that this is a hard yet elastic dough (if it turns sticky or liquidy, add more flour). If done correctly, it shouldn’t stick to your hands or working surface.

Step 4/8

cut into about 18-20 pieces, and shape into tiny balls.

Step 5/8

roll balls thinly, until about the size of a small crêpe.

Step 6/8

• cast iron pan

heat up a skillet or pan. Once hot, throw your tortillas over it. Once small bubbles start to form, flip. Do not allow to toast, because this will cause them to break apart once you fold them. (a tip is to make sure that both sides are white with just a few brown spots.)

Step 7/8

repeat step six with all the tortillas. Let cool for a few minutes then place in a plastic bag or tupper while still warm. This will keep the humidity in your tortillas until serving time. Serve and enjoy!