When I plan a hands-on cooking class, I’m on the hunt for something Fun, something to get my students involved and thinking, feeling, smelling, laughing, creating. These tortillas have it.
Stir together masa, hot water, oil, a pinch of salt, knead for a minute, then set aside to rest for 30 minutes. Divide the dough into 16 pieces, flatten, and cook on a hot griddle or cast iron pan. Three minutes is all it takes, and you’ll be enjoying tacos, cheese crisps, or huevos rancheros in no time.
Serve with beans (try those from the Better Bean Company), cheese, onions, radish slices, cilantro, and lime. For you carnivores out there, set some chicken chile-verde to cook early in the day or serve with grilled shrimp or fish, pork chile verde, or ground beef taco meat. Pick up your favorite prepared salsa to add extra flavors.
Corn Tortillas
makes 12–16; adapted from Mark Bittman's Almost-From-Scratch Corn Tortillas
Ingredients
- 1 ½ cups masa harina + extra for kneading and rolling Bob's Red Mill
- 1 cup hot water
- 2 tbsp oil or lard I like avocado
- ¼ teaspoon Kosher salt
Instructions
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Stir together all ingredients in a bowl until the dough comes together. Turn out onto a masa-dusted counter, knead for a minute or two, and shape into a thick disc. Wrap in plastic and set aside at room temperature for 30 minutes (or up to a few hours) to hydrate.
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Preheat a flat top griddle or cast iron pan set over medium-high heat. Divide the dough into 12–16 pieces and roll each into a ball. Working between sheets of waxed paper (or parchment or plastic wrap), flatten each dough ball into a thin circle, about 4–6 inches diameter, using a rolling pin.
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Cook the tortillas for 3 minutes, flipping once midway. Wrap them in a clean kitchen towel to keep them warm, or wrap and keep in the fridge for a few days.
