All these taco recipes need some good homemade corn tortillas. Tortillas can be made simply with flour and water. Adding a bit of oil, lard or butter improves flavor and texture. The flour we are using is MASECA which is well known for making many Mexican, Central and South American dishes such as tamales, enchiladas, pupusas, atoles as well as the corn tortillas. Make 12 5-6” tortillas
1 1/2 cup MASECA flour + some for dusting
1/2 teaspoon salt
2 tablespoons oil, butter or lard (for this recipe we used oil)
1 cup hot water + more if needed
In a bowl combine the flour and salt. Add the oil to the hot water and mix it with the flour. When the dough comes together kneed it with your hands into a ball. On a lightly floured surface kneed until you make a 12” long and 2” wide cylinder.
Then divide the dough into 12 1” pieces and form each into a golf
ball shape. Place each ball on a baking sheet and cover with a dish
towel, let rest 30 minutes.
After the dough has rested heat a large skillet on high heat, for 5 minutes. Using a tortilla press place each ball centered between 2 sheets of plastic wrap and press firmly. Rotate and press again. Repeat 2 more times or until the tortillas are 1/8” thick. Carefully peel the tortillas away from the plastic and place on a baking sheet.
Cook 1 or 2 at a time in the skillet (you do not need oil) until brown spots appear on the bottom, about a minute. Use a fish spatula to flip them over and cook an additional minute or two. Remove to a tortilla warmer. Repeat until all tortillas are made. Yum Yum!