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.


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.
470Slap 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.





Roasted Chicken Wrap with Tabbouleh



1/3 cup chicken stock or more if needed

1/2 cup Bulgar wheat

2 cloves garlic, minced

1/4 cup fresh lemon juice

2 tablespoons olive oil

1/2 cup flat leaf parsley , chopped

1/2 cup scallions, sliced thin

1/4 cup mint, chopped

1/2 cucumber, peeled, seeded and cut into small dice

2 Roma tomatoes , seeded and cut into small dice

salt and pepper, to taste

6 large tortillas

Arugula or spinach

1 1/2 lbs roasted chicken, removed from bone and skin

1/2 cup plain Greek yogurt

1/2 cup feta cheese, crumbled

To prepare the tabbouleh, bring chicken stock to boil. Pour over Bulgar and cover. Allow to set for about 15 minutes until the liquid i absorbed and Bulgar is tender. Add more chicken stock if Bulgar is not tender enough and let rest again. When Bulgar is tender and stock is completely absorbed add the tomatoes, , scallions, mint , parsley and cucumber to Bulgar. Toss until combined. In a small bowl add remaining ingredients and whisk until well combined. Pour over Bulgar mixture , salt and pepper , to taste and toss. Set aside. In a small bowl combine the yogurt and feta and mix well.

Place a softened tortilla down add about 1/2 cup tabbouleh to the center, 2 tablespoons yogurt feta mixture, top with arugula then chicken. Roll up like a burrito and wrap in parchment, refrigerate.

This may also be served warm leaving out the arugula.