Fresh corn tortillas. I have been craving these forever but I was too chicken to make them on my own. I tried to make them once, a year ago, and I actually made something that looked like a big hard nacho. But I never stop trying, and sometimes a bit pressure helps. I invited my FoodieSquad for Friday "Taco's, Bitches!" one of the diners we make to experiment with new trends or products (like Poke Evening earlier this year). We had no "Backup Tortillas" but a lot of ingredients I got around Berlin and Maria brought from her trip to Mexico last week.
And oh my gwad! These little guys are chewy, savory, and crispy-edged in all the best possible ways. They're a warm hug for your favorite taco fillings. They will turn an average Taco Tuesday (or Friday if you are in Norway) into the Best Dinner Ever. The funny thing is: Corn tortillas are made with just two ingredients: Masa harina and water. What could be easier? — here is a step-by-step recipe that explains exactly what to do.
What Is Masa Harina? To make corn tortillas, you need masa harina. This ingredient looks a lot like finely-ground cornmeal, but is actually a different product altogether. Masa harina is ground from corn kernels that have been soaked in limewater. Don't try to substitute cornmeal for masa harina — You will get a huge dorito like it happened to me last time.
Where to Buy Masa Harina? You can always find masa harina in Latin American/Asian grocery stores, but I've found them at Goldhahn & Sampson (awesome store just around the corner).
But you can also buy it online. Here are a couple options for Online Sources for Masa Harina:
2 cups masa harina
1/2 teaspoon kosher salt
1 1/2 cups hot water
Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
Using your hands, knead the dough for a minute or two in the bowl (check first the temperature cause it can get very hot and sticky) The dough is ready when it's smooth, and easy forms a ball in your hand like Play-Doh. If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, paste-like, or gummy, add more masa a tablespoon at a time.
Pinch off a few tablespoons of dough and roll it between your hands to form a ball roughly the size of a ping-pong ball. This will make roughly a 15-cm tortilla, and you can adjust the amount of dough you use to make larger or smaller tortillas.
Open the tortilla press and lay the plastic wrap on top. (The plastic can be reused indefinitely)
Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic wrap over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough. If the tortilla doesn't look quite even after pressing or you'd like it a little thinner, rotate the tortilla in the plastic and re-press.
You can also use a rolling pin to flatten the tortillas, though it's trickier to make perfectly round tortillas. Start in the middle and roll out to the edges. You can also try flattening the tortillas beneath a heavy skillet or pot.
Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic.
Warm a large, flat cast iron griddle or skillet over medium-high heat.
Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 1 to 2 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 1 to 2 minutes on the other side. When done, both sides should be dry to the touch and beginning to show some brown, toasted spots.
Now you are ready to start the taco bonanza! Here you can find the recipes we made that day. From Beer Batter Fish Tacos to BBQ Pulled Chicken.
Here are some pictures of our "Tacos, Bitches!" Bare with the blurriness and lack of order, But Ailine was making "Mezcailines" (Recipe at the end of the article) for us from the beginning so we were all kinda hammered while making the tacos.
What a great evening as always! It was great to have Line, our fellow Foodie, join us this time. Cant wait until the next FoodieSquad Experiment Kitchen. Anything you would like us to try?
Why we got hammered? Because of these awesome super tasty "Mezcailinies" Made by Ailine, easy as 3,2,1:
3 parts Mezcal
2 parts Lime Juice
1 part Triple Sec (Cointreau)
Shake shake shake and add some salt to the top and ENJOY!
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I am Andrea, or as my friends call me, Jinx. I am a foodie living in Berlin, eating my way through life. Here are my recipes, cooking events, dining experiences and more...