There’s something deeply satisfying about making your own corn tortillas — the earthy aroma, the warm puff straight off the griddle, the first bite that tastes like tradition.
To get started, you only need three ingredients: masa harina (a special corn flour), water, and a pinch of salt. Mix until the dough feels like soft clay, then roll into balls and press into thin circles using a tortilla press or a heavy skillet. Cook on a hot, dry pan for about 30 seconds per side — watch for the little puff, a sign they’re perfect.
Fresh corn tortillas are far superior to store-bought. They're soft, flavorful, and hold up beautifully to anything from tacos al pastor to simple beans and cheese.
Once you taste the difference, you’ll never go back.
FAIRFIELD
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