I don’t know if a lot of people know the difference between a wheat flour tortilla and a corn tortilla but I can. Think of the corn tortilla being a taco shell but not crunchy. I looked high and low at various grocery stores and couldn’t find corn tortillas if my life depended on it. I didn’t go into any Mexican markets which probably would have been my best bet, but instead I got fed up and bought masa flour to make my own.
J probably thought I lost my mind but I think he is also learning that I don’t mind spending a bit more time to make something from scratch. I don’t have a tortilla press but I was still determined to make these delicious little shells for my enchiladas. The bag has a recipe right on it so I didn’t even need to spend time doing research. Instead of a tortilla press I just used a heavy pot to squash my dough balls and a rolling pin to finish them off. So easy!
- 2 cups masa flour
- 1 1/2 cups water
- 1 tsp salt
Mix ingredients together until it forms a soft ball. It should be slightly firm and resembles the consistency of play dough. Form into 16 golf balls and cover with moist cloth until needed.
Squash balls in a tortilla press, as per directions or if you’re like me put dough ball between 2 sheets of thick plastic wrap. Mine wasn’t thick enough so I ended up using a freezer bag. Squash ball with a heavy pot and use a rolling put to further flatten until about 5-6 inches in diameter.
Preheat grill to med-high and cook tortillas for about 50-60 seconds per side. Mine didn’t brown and I am sure they would get crunchy if you cook them too long. These stayed soft enough to make my enchiladas with. I froze the remainder; I will let you know how they thaw!