Corn tortillas made with freshly ground flour from my Harvest NutriMill are a yummy vessel to eat all of your favorite taco ingredients.
Most of the time, corn for corn tortillas have been prepared through a process called nixtamalization. This process involves soaking the corn in calcium hydroxide as well as partially cooking before the grinding process. We are eliminating that step here for convenience, and due to the fact that nothing wet can go into my electric grain mill. Since we are only consuming these occasionally, I’m not too concerned with eliminating that step.
The easiest way to press our corn tortillas is with a tortilla press. Since I don’t have one, I am going to instruct you with a very simple method.
First, make your dough and cover it to rest for 20 minutes. Meanwhile, use two pieces of wax paper, plastic wrap, or a gallon size bag cut open like a book.
Once your dough has rested, scoop out a ball (golf ball size), onto your plastic or wax paper, lay the other sheet over the top. Take something flat like a cutting board or plate and apply even pressure to flatten the dough out.
Preheat a cast iron griddle. I love this one from Lodge. Oil slightly and use your plastic wrap to flip your tortillas onto the griddle. Cook on each side for about 30 seconds to a minute or until it looks slightly golden.
And there you have it! Home ground corn tortillas in no time! Enjoy!
Corn Tortillas with Fresh Ground Corn
These tortillas are made with stone ground corn at home! Simple and delicious.
Ingredients
- 2 cups finely ground corn flour
- 1/4 tsp salt
- 1 1/3 cup of hot water
Instructions
1. Mix ingredients and cover tightly. Let rest for 20 minutes.
2. Warm a cast iron griddle. Oil it lightly.
3. Line a tortillas press with wax paper or plastic wrap. If you do not have a press, follow the instructions about to press your tortillas.
4. Press a 1 1/2 inch dough ball.
5. Cook over medium heat for about 30 seconds each side.
6. Keep cooked tortillas covered with a towel while you cook the rest.
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