Homemade Corn Tortillas

Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.

Ingredients:

2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water

Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.

 

In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.

Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.

Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.

Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.

 

 

 

Sandy Rose Miller’s German Taco’s are so awesome you just have to try them. You won’t be able to stop eating them. They are that good!

 

Corned beef cooked with or without the seasoning

Shredded Cabbage

Green salsa

Monterey Jack cheese

Corn tortillas, fried into taco shells

Fry the corn tortillas into taco shells and drain on paper towels. Cook corned beef with or without the seasoning.  Shred the meat. Assemble the taco’s with shredded meat, cabbage , cheese and green sauce. That’s it!!

Grilled Beef Tacos are a quick, refreshing, budget friendly meal.

Grilled Beef Tacos

Salsa:

2 tablespoons chopped cilantro

1/4 cup red onion, small dice

4 ripe Roma tomatoes, seeded and diced

2 jalapenos, seeded and  small dice

3 tablespoons lime juice

1 tsp. salt

1/2 tsp. black pepper

Garnish:

2 avocados, pitted, peeled and diced

2 tomatoes, seeded and diced

1/4 cup chopped cilantro

6 green onions, sliced

1/4 head cabbage, shredded

1 1/2 lbs. skirt steak

salt and pepper; to taste

2 cloves garlic , minced

2 tablespoon olive oil

juice from 1 lime

12 large corn tortillas

Combine all ingredients for the salsa and set aside.

Just before you grill, prepare the tortillas. Dip the tortillas in water and grill 30 seconds on each side . Wrap in a damp towel until ready to make tacos.

Season the steaks with salt and pepper. Rub in the garlic and olive oil. Drizzle on the lime juice. Grill over high heat or hot coals until evenly seared , about 2 minutes per side. Remove and allow to rest before thinly slicing against the grain.