This recipe for homemade corn tortillas is fast and easy. You mix the batter, pour it in a small 8″ skillet, much like making a crepe or pancake, and cook it in a minute. Repeat until you have used all the batter, It should make 12 nice size corn tortillas. You cook the tortilla twice, once to make it and then the second time is to soft fry it in oil to cook it and make it a little crisp around the edges, it gives it a wonderful flavor. You can roll up whatever you like inside, here I have grated cheese, cottage cheese, shredded lettuce, scrambled eggs and tomatoes. Everyone can build their own. Since the batter has an egg in it, don’t heat it in the microwave or it will taste “fishy”. ( I sent this recipe to Elizabeth since she likes Mexican Food and there are no tortillas in Africa, and no masa flour to make them. They do have corn meal so she will be able to make enchiladas and tacos now).
Homemade Corn Tortillas
1 1/2 c water
1 c flour
1/2 c yellow corn meal
1/4 tsp salt
Beat all of this in a blender until it is completely mixed.
Heat small 8″ skillet that has been sprayed with a little Pam
Pour 1/4 c batter (measure, no more than this) in heated skillet and tilt pan to cover whole bottom of pan with the batter, it needs to be thin.
Cook about 15 or 20 seconds on each side, take out and do another one
until all the batter is used. Stack the tortillas as you cook them.
Now, add about 1/2″ corn oil to skillet and one by one, cook
the tortillas (med heat) 30 seconds on each side. Lay each one’
on several thickness of paper towels, patting tops to get the
grease off. Stack and keep warm.
You will have the platter of scrambled eggs, lettuce and stuffing
done ahead of time so you are ready to eat when you finish the
tortillas. My favorite is a little bit of scrambled eggs, lots of lettuce
and some cottage cheese. Sour cream is good, alfalfa sprouts are good,
but I always want the scrambled egg too. One scrambled egg is enough for about three tacos.