Corn Tortillas
Eva
Mexican
Discover the heart of traditional Mexican cooking with Eva’s easy and authentic corn tortilla recipe. Using just two ingredients and freshly milled corn from the Harvest grain mill, Eva shares her time-honored method for creating soft, flavorful tortillas straight from her kitchen to yours.
Ingredients
Mill 1 Cup Dent Corn (Makes 4-6 Tortillas, double or triple as needed)
Hot water as needed
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Harvest Grain Mill
Directions
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Start by milling the dent corn using a very coarse grind. This initial milling helps break the corn into smaller pieces. After this first pass, mill the corn again using a finer setting to produce a smoother corn flour. This two-step milling process improves the texture and consistency of the final tortillas.
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Gradually pour hot water into the corn flour while mixing with your hands. Continue mixing until the dough comes together and no longer sticks to your hands. The dough should be pliable and easy to handle.
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Take small portions of the dough and roll them into 2-inch balls. These will be your individual tortillas. Place a dough ball between the plates of a tortilla press and press firmly to flatten it into a thin, even circle.
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Heat a skillet or griddle over high heat. Once hot, place a flattened tortilla onto the skillet. Cook each side for about 30 seconds to 1 minute, or until it begins to bubble up and develops light brown spots. Flip and repeat on the other side.
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Remove the cooked tortilla from the skillet and keep warm in a towel or tortilla warmer. Serve immediately and enjoy your fresh homemade tortillas!