Homemade Corn Tortillas
- 2 cups water at room temperature
- 1 teaspoon salt
- 2 1/3 cups masa harina (precooked corn flour)
- 2 tablespoons masa harina (additional)
Good corn tortillas are the one foods I miss the most from home. During a trip to Texas, I was blessed to be able to spend time with my brother Ramiro and his new wife, Norma Leticia. I was especially excited when she told me she had owned a Mexican food business for a couple of years and how she prepared a variety of authentic tacos. During my stay there, she prepared the very traditional chorizo con huevo (chorizo with egg) with homemade corn tortillas.
I have made thousands of tortillas over the years, but when I took that first bite of hers, it just melted in my mouth. The texture was soft and very flexible, compared to mine, which always seemed a little more dry and would crack sometimes. I instantly quizzed her and asked what her secret was, LOL! So, here is my interpretation of Norma’s recipe. I can’t believe just a few changes made all the difference in the world. Gracias, Norma Leticia Mendez.
Notes: 1. The dough is a bit stickier than my old recipe, so rolling several times in your hands releases a little of the moisture before cooking. 2. My hands are small, so I can only make small tortillas, bigger hands, bigger tortillas! 3. Don’t give up… My first half were not the greatest… The second half were awesome… Practice, practice, practice…