Traditional Corn Tortillas
Add a touch of authenticity to your Mexican cooking with these traditional corn tortillas.
|Preparation Time:||15 minutes|
|Cooking time:||15 minutes|
- 2 cups white corn masa tortilla flour, plus extra for dusting
- 1 teaspoon salt
- 50g softened butter
- 1 1/3 cup warm water
- olive oil, for frying
Combine flour and salt in a bowl. Using your fingertips, rub in the butter until incorporated. Make a well in the centre and mix in water to form a soft dough. Knead lightly, turn onto a floured surface and divide into 12*, rolling into balls. Working one at a time, roll out each ball to 15cm diameter and trim to a neat round (use plate as a guide). Heat a cast iron pan, oil it generously and cook tortillas one at a time for 1-2 minutes on one side, until the underside develops light golden spots. Turn over and cook for a further 30 seconds. Remove and keep warm, covered in a teatowel lined basket to steam. Use as required to make tacos, enchiladas, quesadillas, fajitas etc.
Tortillas may be made up to 24 hours in advance, or frozen for up to 3 months.
To reheat, warm in an oiled pan until lightly toasted, and keep warm in a covered teatowel lined basket.
* Tortillas can be rolled out into larger 20cm diameter if preferred, however, they require a little more care as the dough cracks easily when handled.