corn tortillas

I was taken out to lunch this week as a thank you for my work.  We went to Hugo's here in Houston.  It is a high end Mexican resturant.  The food was very good but what impressed me was their corn tortillas.  They are handmade.  It is really the simple things in life.

I decided I needed to try making corn tortillas again.  The last time I tried, they were very unimpressive.  But I decided to go with a bit thicker tortilla.  That worked.

These tortillas make everything that much better.  They take a good enchilada and make it a great enchilada.  And for a simple tacoish meal, it makes it not seem so simple.

They are easy but a bit of work.  Well worth the effort.

corn tortillas

2 cups masa harina (I used Bob's Red Mill - very fresh)

1 1/2  to 2 cups water (dependent on the humidity)

1 teaspoon salt

Mix all the ingredients together.  Once you bring it into a ball, knead for a few minutes.  It is very easy not to get all the masa moistened.

Cover and let sit 30 minutes to 2 hours.  This is very important because it will let the masa hydrate better.

After the resting time, heat a griddle to a medium heat.  Take a golf ball size bit of dough and roll out between two sheets of parchment paper.

Move to the griddle and cook a couple minutes on each side.  You want little brown spots.  Remove and put in a cloth as you cook the others.

Serve with whatever you wish or use in enchiladas or just eat plain.  We were having mushrooms and caramelized onions with a bit of cheese here.

Makes for happy tummies.