We made these from scratch for a Fish Taco party in the kitchen. Dry -grilling them in frying pans set off my smoke alarm! They’re a lot of trouble, so if you choose to buy a package from your local grocery, no one will blame you at all.
Ingredients
- 3 cups All Purpose Flour
- 3 cups Instant Corn Masa Mix which is NOT the same thing as Masa Harina
- 1 tsp Salt
- 1 tsp Baking Powder
- 1/4 cup Vegetable oil
- 1 1/2 to 2 cups Cold water more or less
Instructions
- Combine all dry ingredients in a large bowl.
- Add the oil, stirring it through the flour (it will be lumpy).
- Add 1 cup of warm water, and start mixing with your hands. Continue to add water until the mixture has the consistency of play-dough. If your humidity is low, extra water may be required.
- Turn the dough out onto the counter and knead until smooth, about 4 minutes.
- Cover with plastic wrap and let it rest for 10 minutes (or up to 2 hours, more if refrigerated).
- Divide into balls about the size of a billiard ball. Roll into circles as thinly as possible.
- Cook on a hot, dry griddle or thick-bottomed frying pan until slightly bubbled and flecked with brown on each side.
- Hold covered or wrapped with foil until ready to eat. Tortillas can be made ahead and re-warmed in the microwave, or in the oven if well-wrapped with foil.
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