Updated: Aug 18, 2020
This is the first I've tried making corn tortillas from scratch and I'm telling you, there's no comparison between these and the stuff at the grocery store. Super soft and tender, almost fluffy with incredible flavor. Fill these with any of your favorite taco toppings. I served these with roasted chicken, fresh avocado, pickled red onions, Vermont cheddar, roasted corn, lime crema and chopped fresh parsley.
280g instant corn masa flour (I used Maseca brand)
350g warm water
For lime crema:
1 cup sour cream
Juice and zest of one lime
1/4 teaspoon white pepper
1 garlic clove crushed in garlic press
1 tablespoon hot sauce (I used sriracha but feel free to use any you have on hand)
Salt to taste
In a large bowl, mix together the corn masa flour and warm water until it comes together as a smooth dough. If it's crumbly, add a little water. If it feels sticky, add a little flour. It should feel like play dough.
Cover the bowl with a damp towel for 20 minutes.
As the dough rests, mix together the other remaining ingredients in a different medium bowl. Season to your preference and keep in the fridge.
After 20 minutes, portion the dough into 2 tablespoon-sized balls. Cut a gallon-size zip lock bag open along the side seams so that only the bottom seam remains intact. Place a ball inside the bag and press firmly with a large pot or pan until it reaches about 6 inches in diameter.
Carefully remove from the bag and place onto a hot pan on the stove on medium-high. Cook one minute, then flip. Cook another minute and flip again. Cook a final minute and place the tortilla on a plate covered with a damp towel. Cook the remaining tortillas the same way.
Fill the tacos with whatever fillings you desire and top with the lime crema. If you are using the tortillas the next day, heat up 20 seconds in the microwave or for a minute on a hot pan over medium heat before using.
Makes about 12 tortillas.