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 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.
Here you can find all my fave recipes, from oldies to paleo and from family secrets to restaurant inspired gems.