The ingredient you will always find in any Mexican home is tortillas, because tacos are our thing!
Here is the recipe to prepare your own tortillitas with corn flour; you will never buy them ready made again. Just make sure the corn flour is “nixtamalizada.” This means the corn went through a simple process (mixed with limewater) to change its composition which lets us absorb the vitamin B present in the corn. This ancient culinary technique also gives the right consistency and texture to corn dough (masa) so it´s flexible and doesn´t crack, even without gluten.
Maybe you will have to prepare them several times before you get the right consistency. Paaaatience! Get a drink, play your favorite music and enjoy the practice. Let´s do this!
2 cups of corn flour (remember it should say “nixtamalizada” or “nixtamalización”)
2 cups of warm water
1 pinch of salt
What do I do?
Add the cornflour and the pinch of salt in a bowl. Start adding the water little by little until it reaches play-doh or clay consistency. Make small balls of corn dough the size of a ping-pong ball. If you want, you can cover your masa with a wet towel to avoid it drying out.
Take a ball and press the tortilla in your tortilla press (or use a roller bin, two books or plates, etc.). In a very hot pan (no oil) put your tortillas to cook. Once you see them change color and the borders are curled, flip them. Wait about 30-45 seconds. When you see little bumps flip them again. With this flip, they should start to inflate like a balloon. Once that happens they are ready. Place them in a special container (tortillero) and enjoy your fresh handmade tortillas.
If you have any question about this or other traditional Mexican recipes, just email me: firstname.lastname@example.org, I’m happy to answer!
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