HOMEMADE CORN TORTILLAS
Having grown up in the Bay Area in California, corn tortillas were like bread to me. I remember eating quesadillas and tacos multiple times throughout the week. But when I moved to Paris, tortillas were hard to find. I remember going to the spice market at Beaumarchais in 2009 where a bag of flour tortillas was 14 euros! Since then, there are now more stores that have them, but only flour and I prefer corn. So the search was on and I ended up finding corn flour at Izraël, le monde des epices. Located in Paris’ hip Marais district, this Middle Eastern shop stocks spices, hams, honey, nuts, confections and candy from all over the world. I also found almond meal and Vinaigre de Banylus, 2 of my favorite things!
Since I brought the corn flour home, we probably make tortillas 3-4 times a week! The recipe is super easy and it’s a nice little moment for meditation 😉
INGREDIENTS
2 cups of organic corn flour / harina de maíz en español
1 1/4 – 1/3 cups warm water
1/2 tsp sea salt
1/2 Tbsp cold-pressed olive oil
METHOD
Mix the corn flour, warm water, salt and olive oil with a wooden spoon.
Once mixed, use your hands to knead the dough.
Leave on the counter for 20-30 minutes.
Make into small 2-inch balls and place in the tortilla press *, as seen below.
For cooking the tortillas, I have a Mexican comal, but you can also use an iron skillet.
On medium heat, cook on one side for about 30-45 seconds or until the edges start to curl up, then flip it and cook for about a minute on each side.
Remove from heat and place inside a dish towel or tortilla basket.
Left-over dough can be saved in a zip-lock bag and refrigerated for up to 2 days.
Serve immediately!
Note: If you don’t have a tortilla press, you can also use two flat and somewhat heavy objects with plastic in between.
- 2 cups of organic corn flour / harina de maíz en español
- 1¼ - ⅓ cups warm water
- ½ tsp sea salt
- ½ Tbsp cold-pressed olive oil
- Mix the corn flour, warm water, salt and olive oil with a wooden spoon.
- Once mixed, use your hands to knead the dough.
- Leave on the counter for 20-30 minutes.
- Make into small 2 inch balls and place in the tortilla press *, as seen below.
- For cooking the tortillas, I have a Mexican comal, but you can also use an iron skillet.
- On medium heat, cook on one side for about 30-45 seconds or until the edges start to curl up, then flip it and cook for about a minute on each side.
- Remove from heat and place inside a dish towel or tortilla basket.
- Serve immediately!
- Left-over dough can be saved in a zip-lock bag and refrigerated for up to 2 days.
- Note: If you don't have a tortilla press, you can also use two flat and somewhat heavy objects with plastic in between.