August 1, 2013
I can pretty much look at a tortilla and gain weight. A contributing factor may be my lack of tortilla willpower—I can’t just eat just one or three…. So, it better be a damn good offering for me to take the plunge. I’ve got a waistline to protect and a glass of wine calling my name.
I’m not opposed to store bought tortillas, Guerrero and Casa Rica are my favorite brands. However, there is nothing that compares to fresh tortillas made at home. It really isn’t complicated. You can find great little cast iron tortilla presses for under $20 or just use a rolling pin.
Because we are on a gluten-free (or I guess, a gluten-freeish) kick, I’ve been using this super clean, delicious recipe to make tortillas at home. These are worth every single carb.
Organic Homemade Tortillas
About 15 small sized tortillas
Recipe adapted from Bob’s Red Mill
1/2 tsp sea salt
1 tsp fresh lime juice
1 1/2 cups warm water
Mix the corn flour and salt together in a bowl and then add in the wet. Mix with your hands until combined (this is part of the fun, just do it); if it seems a little dry add more hot water. This is all about feel, the dough should hold together and look like play dough. Cover with a dishtowel and let rest for about 20 minutes at room temperature.
One at a time, shape the dough into ping-pong size balls and press flat on a tortilla press between two pieces of parchment paper. Alternatively, you can place dough between the parchment and roll out with a rolling pin.
Heat your griddle on medium/high and cook the tortilla about two minutes. Flip and cook for an additional 30 seconds. My tortilla press makes tortillas that are on the thicker side, so you might find that your tortillas cook a little more quickly.
Store the warm tortillas in a dishtowel and ziplock the whole wrapped package in a gallon size ziplock until you are ready to eat. Don’t open until mealtime and they will stay nice and toasty.