Ingredients
Units
Scale
- 1.5 cups (190 g) instant corn flour
- 2 Tbsp corn starch
- 1/2 tsp kosher salt
- 1 1/8 cups warm water
Instructions
- In a large bowl, mix all the ingredients until the dough has the consistency of play-dough. If using a stand mixer, use the paddle attachment and set to medium speed. Add more flour or water as needed to get the right consistency.
- Divide the dough into 15 equal parts (approximately 32 g each) and roll into balls (about the size of a golf ball).
- Cover the dough balls with a damp towel and rest for 15 minutes.
- Place a cast iron skillet or griddle on the stove and set to medium-high heat.
- Press each dough ball in a tortilla press, then place on the skillet for 15 seconds. Flip and heat the other side for 15 seconds, then flip the tortilla back to the original side and press with a spatula. The tortilla should puff up. Remove after 5 to 10 seconds.
- Fill the tortillas with your favorite meat and other ingredients. Try the following meats: skirt steak, pulled pork, brisket, fish, lamb, chicken; top with cilantro, diced onions, queso fresco, tomatillo sauce…
Notes
To prevent the corn tortillas from breaking apart, they should should be used on the same day they are made.
Use parchment paper circles when pressing the tortillas to prevent the dough from sticking to the press.
- Prep Time: 10 minutes
- Rest Time: 15 minutes
- Cook Time: 10 minutes