Fresh Corn Tortillas

September 6, 2020—0 Comments
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Photographed by Ashley Arpel Greenwald

I’m one of those people that likes to make everything from scratch, like homemade mayonnaise, I learned to make in culinary school.  I love to make homemade bbq sauce, mustard, tomato sauce, you name it.  If it can be homemade I want to do it!  And so it is with these tortillas from one of my favorite Plant Based Chefs, Chad Sarno.  I found it in his epic book:  The Wicked Healthy Cookbook!  

Fresh Corn Tortillas

Servings: 8-9 Mini Tortillas
  • 1 cup Masa Harina (Gold Mine or Maseca brand)
  • ½ tsp. salt
  • ¼ cup raw hemp hearts
  • 1 cup warm water 
  • 1 tsp. oil 
  1. Place masa harina, hemp hearts, which makes the taco more pliable and salt in a mixing bowl, and mix together with your hands.  
  2. Drizzle in ¼ cup warm water (which hydrates the dough faster than cold water)mixing well with your hands.  Drizzle in another ¼ cup of warm water and continue to combine. The dough is ready when it feels soft and a little grainy like Play-doh. My dough came together using only ½ cup of water..  Yours may take less or more depending on the flour and humidity.  So keep adding water if needed, but check after the 2nd ¼ cup addition.  When you roll the finished dough between your palms, you should see a slight speckle of masa grains on your skin. 
  3. Gather the dough into a ball and place in a zipper-lock bag.  Let rest for 15-20 minutes to hydrate the masa.  You can also refrigerate the dough for a few days. 
  4. When you’re ready to cook some tortillas, heat a cast iron skillet over medium heat. Add a tsp oil and spread it over the bottom of the pan with a paper towel. 
  5. Get a new gallon-size zipper-lock bag and cut out the zipper top.  Cut down the two opposite sides, so you are left with a folded piece of plastic with a crease.  This is your nonstick surface for pressing tortillas.
  6. Roll the dough into balls the size of Ping-Pong balls, about 1-½ inches in diameter.  Place a ball on one half of the plastic, cover with the other half and flatten slightly with your palm.  Place on a tortilla press, and press gently to ⅛” thick.  Otherwise, roll out the dough between the plastic sheets turning to make a thin ⅛” round piece.
  7. Repeat with the remaining balls.
  8. Gently peel off plastic and place the tortillas on the hot pan, and cook for about 30 seconds to 1 minute – until the edges look slightly dry and splintered with teeny cracks.  Use a spatula to flip the tortilla and cook for 20 seconds more.  Continue to flip and let cook for 20 seconds or so on each side to get a little bit of color on your tortillas. 
  9. Transfer the tortilla to a clean kitchen towel and cover to allow the tortillas to steam and soften for 10 minutes or so.  This will make them pliable.
  10. Use immediately or keep covered at room temperature for a few hours until ready to use 
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Hi, I’m Eydie!

Welcome to Garden of Eydie where my passion runs deep for helping others.  Here you’ll find inspiration for super healthy, vibrant recipes created to help prevent and/or reverse disease.  We are all about elevating each recipe’s nutritional content, and making it elegant to eat!  You’ll see this theme of elevate and elegance running through all of our information from cooking and entertaining tips to advice on how to curate, for yourself, a joyful, successful and blissful life.

 

 

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