Imagine a taco, and what would you like it to taste? from a crispy beer battered tilapia fish with some finely shredded raw red cabbage on top, dressed with a vinaigrette or a flavourful juicy steak with chopped cilantro and golden sautéed fresh onions and avocado salsa on top. Wait!, squeeze a lime. Yum! Would you like to upgrade the experience, how about with fresh homemade tortillas?.
If you would like to make homemade tortillas, there are 2 ways: creating your own dough (masa) or buy Maseca.
Maseca is instant corn flour made from ground, dried corn. Ideal to make masa harina (dough) for tortillas, with 50 years of experience in the production of corn masa flour, it’s no wonder why this product is the world’s largest producer of corn masa flour and the best option to save some time in the production of homemade tortillas. Here is the recipe.
Cast iron skillet or griddle
3 cups MASECA corn flour traditional (white bag)
3 3/4 cups water room temperature
Mix the water with MASECA corn flour and mix it until consistency and texture is uniform (about 10 minutes). The masa is ready when the masa doesn’t stick in your hands. Make 20 balls of masa of the same size. (golf ball size)
Cover the top and the inside bottom of the tortilla press with a piece of plastic. Place one ball in the middle and press, to form a tortilla with a diameter of 4 1/2 to 5 inches.
Preheat a cast iron skillet or griddle to medium-high, immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned, turn over and cook until slightly puffy.
If you want to do the extra mile, and make your own dough (masa) you need high quality corn, cal or limewater, this is the common name for a saturated solution of calcium hydroxide., mix with water, boil corn until breaks down the cell striation, it will release new nutrients, let it sit for about 12 hrs, then grounded it and make the dough.
Here is a video how you can make your own dough (masa)