My husband and I both grew up in Southern California. As a result, Mexican food is as much a comfort food to us as anything else. We love the spicy flavors and the fresh ingredients that are characteristic of well-prepared Mexican fare. And one of the best and the simplest menu item is the freshly made corn tortilla. Oh my!
One of our favorite places to go when we were dating was La Superica’s on Milpas Street in Santa Barbara. There they made the tortillas fresh before your very eyes. While a dinner out was certainly fun, it wasn’t always convenient or economical to get our tortilla fix as often as we wanted to. So, imagine my surprise when I headed over to Fish’s house after class one day to find him making corn tortillas himself!
He decided he would teach himself, so he had bought a bag of Maseca from the grocery store and a tortilla press
At the risk of having my Mexican-American friends laugh at me, I’m going to offer up a tutorial of how we make them at our house. I am positive that connoisseurs will find a fault in our method, but that’s okay. This works.
Homemade Corn Tortillas
a bag of Maseca or instant corn masa flour
salt
warm water
a ziploc bag and a tortilla press
a hot griddle
Once you get the hang of it, you’ll be pleasantly surprised at how easy it is to make your own corn tortillas. These are great filled with carnitas or shredded beef or chicken. And they make out of this world enchiladas when filled with roasted chiles and cheese and topped with a green sauce.
For more DIY Inspiration, visit A Soft Place to Land.
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After many years, I bought another bag of masa….the package directions are not complete (not enough water and rest time not clear)….I will try again with your terrific instructions. A homemade tortilla is so much tastier! And cheaper than $3 a bag.
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