Corn Tortillas - Tortillas de maiz

There are fewer culinary pleasures more enjoyable than homemade tortillas. Flour tortillas are heavenly, but corn tortillas have a sweet nutty flavor that compliments any filling/relleno you can think of. These golden discs of corn/maiz, mixed with water and salt transform any taco into a taco experience that can’t be compared to tacos made in the thin, store-bought versions. It takes a little effort, but there is no rolling or waiting for dough to rest. The masa comes together very quickly and you press them versus rolling them (flour tortillas are rolled out individually after resting). This means they can be made while the filling/relleno is cooking. In fact, all they need to be enjoyed is butter and a little salt to taste their simple goodness and subtle sweet corn flavor. But when filled with savory meats, cheese and salsa, they reign supreme in the Mexican food world.

The key to a soft pliable tortilla is to make sure the masa is moist and not sticky, then after cooking them in a pan or griddle, let them sit in a warm towel steaming. This final steam finishes the cooking process and allows the tortillas to fully hydrate, resulting in a soft pliable vessel with the strength to handle any filling without breaking. A great pleasure indeed.

Provecho!