These are the best corn tortillas I’ve ever had! They’re naturally gluten free and vegan, and they only require two ingredients!
Author:Alexa [fooduzzi.com]
Prep Time:5 minutes
Cook Time:10 minutes
Total Time:15 minutes
Yield:9-10 6" tortillas
Diet:Vegan
Ingredients
1 cup instant masa
3/4 cup water
Instructions
Add corn flour and water to a medium bowl and mix to combine for about 1 minute. Your mixture will be nice and soft, but easily shaped into a ball.
Form 9-10 smooth dough balls. Once formed, put your dough balls on a plate covered by a damp (but not wet) cloth. Set aside.
Place a piece of saran wrap between the two flat parts of your tortilla press. The tortillas will stick to your press if you skip this step. And that would make for a very sad taco.
Place one of your balls just a tad off-center (near the hinge) on the bottom. Keep your other balls covered with that damp cloth.
Close the tortilla press and use the arm to flatten your ball. I don’t press all the way down – I stop just before it can’t press anymore. Open the tortilla press to reveal your formed tortilla.
Heat a pan over medium-high heat. Once hot, carefully peel the saran wrap away from your tortilla and place it in the hot pan. I like to peel the saran wrap off of one side of the tortilla, place the tortilla in my flat hand saran-side up, peel the saran off the top, and then slap the tortilla down in the pan.
Cook each side for about 30 seconds, flipping in-between. I flip the tortilla twice so that the first side cooks twice and gets those lovely brown caramelized spots. Those brown spots are good, but don’t overcook the tortillas so that they’re crispy.
Remove your tortilla from the heat and wrap in a dry towel. Repeat Steps 4-8 with all of your tortilla balls.