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
Ingredients
- 1 cup Masa Harina (Gold Mine or Maseca brand)
- ½ tsp. salt
- ¼ cup raw hemp hearts
- 1 cup warm water
- 1 tsp. oil
Instructions
- Place masa harina, hemp hearts, which makes the taco more pliable and salt in a mixing bowl, and mix together with your hands.
- 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.
- 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.
- 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.
- 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.
- 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.
- Repeat with the remaining balls.
- 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.
- 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.
- Use immediately or keep covered at room temperature for a few hours until ready to use
