I like taking regular things like tacos that most people wouldn't think of taking to the next level and doing just that. Except what I mean by taking it to the next level it actually taking it back closer to its origins. Do you think tortillas just come from the store? Nope, they were originally made in the hacienda for a regular meal by people who were just as pressed for time as you might be today.

So what I really wanted to do is show you that making corn tortillas can totally be done for taco Tuesday at home, and that it doesn't take a lot of skill or extra effort, so long as you go buy a tortilla press ahead of time.

(Gratuitous shot of Meatloaf with a taco dog toy)

Add a trip to the tienda to your grocery list, because not all of these items are available in major grocery stores, plus its nice to support local businesses and see new things, which there always are at a tienda. Corn tortillas only have two ingredients: masa harina and salt (and water but you won't be buying that). You'll also need parchment paper, and a tortilla press. The cast iron ones are best because they can stand up to the pressure better than the plastic ones. Get any one you desire, this is the one I have, I think it was $10.

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Corn Tortillas

Make your own corn tortillas with two ingredients and a tortilla press. It's easier than you'd think, and very satisfying, it's absolutely a weeknight undertaking.

Course Main Course

Cuisine Mexican

Keyword corn, masa, tacos, tortillas

Prep Time 10

Cook Time 8

Total Time 18

Servings 8 tortillas

Author April

Ingredients

1 cup masa harina
⅛ teaspoon of salt
⅔ cup of water

Instructions

Assemble your press, parchment paper, masa harina, and salt on the counter top. Add a large mixing bowl, two spatulas, and a frying pan to the setup, and let’s get started.
Mix the masa harina and salt in a mixing bowl and use your clean hands or a spatula to mix thoroughly.
Add in the water, stirring with the spatula or your hands until an elastic but not sticky dough ball forms. Add more water or masa bit by by if needed to get the ball to come together and feel doughy and not crumbly or gooey.
Remove the dough ball and use a knife to divide equally into eight pieces.
Use your hands to roll the dough into balls and set aside.
Line the tortilla press with parchment paper on the bottom. Place a dough ball on top, and second piece of parchment paper on top.
Lock the tortilla press in the flattening position. Open it and turn the flattened dough a quarter turn.
Lock the press again. Repeat if it looks like the tortilla isn’t evenly squashed.
Remove the flattened tortilla to the frying pan which should be heated to medium high.
Heat the tortilla on each side for 1 minute, flipping in between to ensure doneness and that they are not burning. Set aside on a waiting plate and cover the hot tortillas with a towel to keep warm.
Continue making tortillas in the press and putting in the pan after the last one is done.
Taco time! Use immediately.

One of my favorite taco tips is to use a whole leaf of butter lettuce to line the inside of the taco before piling on more fillings. This way, if the tortilla tears, the more flexible lettuce will hold the good stuff in.