This recipe is so easy, it’s kind of a joke. But a good joke.
Corn tortillas (most of them) are gluten-free. It’s good for those who want to enjoy their Mexican dishes but can’t consume the flour tortillas. With the exception of flour tortillas and cheese, Mexican food is pretty simple and basic, and not too horrible for you either. Of course, my favorite part of Mexican food is chips, queso and flour tortillas.
My boyfriend and I eat fajitas about once a week. We make fajita chicken, refried beans, sauteed bell peppers and onions and guacamole. We don’t eat rice, and Jose doesn’t eat grain at all. So this was a perfect and easy addition to our fajitas that he can eat!
2 C Masa (you can find this at Walmart down the Hispanic food aisle)
1 1/3 C water
1/4 tsp salt
Tortilla press for the easy method, or a rolling pin
Saran wrap or a gallon ziplock bag, cut into two equal pieces
1. Mix together the Masa, water, and salt until a nice dough forms. If it’s too crumbly, add a little bit more water. Don’t add too much water, otherwise you won’t be able to press out the tortillas without it getting stuck.
2. Scoop out the dough using a cookie scoop and form into balls. This batch makes about 16, depending on the size you want your tortillas.
3. Using the tortilla press, place saran wrap on the bottom of the press, place the dough onto the bag, and place the other piece of saran wrap on the top of the dough. Press the dough and voila! A tortilla. If you are using a rolling pin, use the saran wrap as directed in step 3, but roll out the dough into a circle with your pin.
4. Heat a pan on medium-low. One tortilla at a time, cook for 50 seconds on each side, or until the tortilla doesn’t stick to the pan.
** Store in a towel in a plastic bag **