October 28, 2022
I often stir together some dough for just 2 homemade corn tortillas...making such a small batch is quick and easy and I mix it in a cereal bowl then just press and roll out 2 tortillas. They're street-taco size. I did this a few days ago for lunch, when making myself a couple spinach-chicken quesadillas. I had one left over, so I chopped it up and heated it up in one of my cast iron skillets, with a small clove of garlic diced up. It wasn't much, so I added some onion and fresh tomato on top. I also mixed a little plain yogurt with some dill, kosher salt and fresh ground pepper. Leftovers can become something new and delicious!
Two small street-size corn tortillas
Mix 2 tbsp filtered water and 1 tsp of salted melted butter. Add 4 tbsp of organic masa harina (or if you prefer and you're not GF, 2 tbsp of each: masa harina and whole-wheat flour.) I order my masa harina through Amazon, and always have some on hand in my freezer. (Either let your masa harina come to room temp, or heat your water before adding it.) Mix well. When you press, the edges shouldn't crack...add a pinch of water or masa harina to correct texture. Flatten with your hands or with a small rolling pin. Heat over medium until the first side is lightly browned and once you flip it over, the 2nd side puffs up and both sides are covered with light brown spots.
This makes FIVE street-size corn tortillas:
In a small glass measuring cup, add 1/4 cup filtered water
Add enough butter so the water rises to 1/3 cup...microwave until the butter melts
Add 2/3 cup of organic masa harina (or 1/3 cup masa harina and 1/3 cup flour)
Add a pinch of kosher salt, depending on if you use salted or unsalted butter
Mix with your hands and adjust with more masa harina or more water (or melted butter)
For cooking the tortillas, see instructions above
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