I am, by nature, a practical girl. Whether it be born of necessity or of invention, I generally believe in getting every drop of use out of something that I can. With that being said, I am also adventurous at heart, and thrive on creativity. I like to try new things, and embrace challenges as well.
These two characteristics are contradictory in nature, but because I am “bipolar” (not mentally afflicted, instead riding the opposite ends of the personality spectrum), I try to find a balance within. In doing so, I am up to trying new things, as long as I find multiple purposes for them. Reasonable, right? Well, maybe not, but differences are what make life interesting.
So, anyway, as I endeavor to make my Mexican inspired foods taste more authentic, I have come to use more corn tortillas. Corn tortillas are generally cheap, you get a bunch in a package, and there are many things you can do with them. My dilemma here is that I never use a full package with one recipe and, let’s face it, who eats Mexican food more than twice in a week? (This is my adventurous side talking. I like variety during the week. ) Because of this, I decided to take a risk and try to make them. If they did not turn out I would only lose a little over $2, and if they did, well, the cost would be measured with actual money spent, time involved, and how long they last.
Ok, so, I am proud to say that I made them. I like the flavor. I like the cost. And furthermore, I like that I can make as many as I want (so none of them ruin) and then have enough supplies (that don’t go bad as long as sealed tightly) to make more for future recipes.
I was fortunate, in that I was given a tortilla press (which are only good for corn tortillas), but, if you want to make them yourself, you can purchase a (cast-iron) press for a relatively minimal amount of money (anywhere from $11 and up, online).
No joke, these are so easy to make!
2 c. corn tortilla mix (I bought Maseca brand)
1 1/3 c. water
1/4 tsp. salt
Mix all ingredients together until it forms a soft dough. Divide into sixteen equal sized balls. (I divided each portion in half until I got sixteen.) Keep dough covered with damp towel until ready to use.
Take a gallon-size freezer zip bag and cut down into two circles the size of the tortilla press.
Place a ball of the soft tortilla sandwiched between the two freezer bag circles and place in the tortilla press. Press with the tortilla press until even.
Peel gently off of freezer bags. Cook in hot, ungreased, nonstick skillet until lightly browned on each side. Keep warm until ready to use.
Corn tortillas made this way taste delicious! Also, they are pliable without tearing. The ones you buy already prepared and packaged in the supermarkets, have to be reheated before bending them (or else they will tear), AND, you can even STILL store these up to one week in the fridge! How do ya like that!
So make some tortillas, y’all!