For those of you who are joining the gluten-free lifestyle, rice and corn qualifies as a gluten-free grain. A few years ago my team went to Mexico and filmed a culinary series on regional Mexican cuisine – perfect inspiration for the gluten-free crowd.
While we were there we met Margarita, a lovely woman who hand pats six kilos of corn tortillas daily for the Lol-Ha Restaurant in Akumal, Mexico. If you watch the video, you will see how wonderful she is and what a cook – she showed us how to pat the tortillas out.
Below is a simple recipe for making corn tortillas yourself. Corn tortillas are much healthier for you than white flour tortillas, and when you make them from scratch are the perfect side for your fresh vegetable fajitas and tacos.
How To Make Corn Tortillas
- 2 Cups Masa Harina
- 1 to 1/2 Cups Water
- To make around 16 tortillas, place 2 cups of masa flour in a bowl.
- Add 1 1/2 to 2 cups of very warm water to the masa flour (according to the directions on the package).
- Mix in and rest for 5 to 10 minutes.
- Knead the dough for several minutes, do not over knead.
- Shape masa dough into a ball the size of a golf ball.
- Pat balls flat with hands or utilize wax paper and a tortilla press. (See video as reference.)
- Cook on hot pan until lightly toasted and air pockets are forming.
- Serve hot!
*Note – Because the FTC requires it, I am noting that the Riviera Maya Tourism group supplied the trip to Mexico and the culinary series was sponsored directly by the Lol-Ha Restaurant at the Hotel Akumal Caribe in Akumal, Mexico. Any further sponsorships are mentioned at the end of the video.