How to Make Corn Tortillas
Step #5: Preheat a skillet or large frying pan to medium-high heat. Making corn tortillas is so easy. You just measure, stir, form a ball, cover it, let it rest for 30 minutes, press into tortillas, and fry. Now, I don’t think I could really say that I make these tortillas from “scratch,” since I use instant corn masa flour. I’m going to be using my trusty tortilla press, but it is absolutely not required to make these things. This method enhances the nutritional value, improving digestion and mineral absorption. Look for the ingredients list to include both corn (maíz) and hydrated lime. Popular brands like Maseca offer varieties in white, yellow, or blue. For those seeking organic options, I recommend Bob’s Red Mill. You can find it in the Latin American section or the flour/baking aisle of your local grocery store. To reheat, simply warm them on a dry skillet over medium heat for about 30 seconds on each side. You can also wrap them in a damp paper towel and microwave for 10-15 seconds.
