Homemade Corn Tortillas (Tortillas de Maiz)

We've just finished yet another marvelous session of our annual Mexican class, timed for the chilli season and a celebration of the fresh, vibrant, and often spicy, flavours of Mexico.

No Mexican feast would be complete without corn tortillas. We like to serve these with refried black beans and tomatillo salsa or, for breakfast, with huevos rancheros. A tortilla press is a big help here, but you can also use a rolling pin. You can buy a tortilla press from Cool Chile Co, who also sell corn masa harina, finely ground maize flour, the base ingredient for making corn tortillas. Don't try substituting "corn flour" - the result will be terrible!

Corn Tortillas (Tortillas de maiz)

Makes 12 small tortillas | Vegan, Gluten Free

Ingredients:

• 250g yellow Corn Masa Harina
• good pinch of salt
• 330ml warm water

Method:

1. Put the yellow corn masa harina and salt in a large mixing bowl and add the warm water.

Mix together with your hands, shape into a ball and let stand for a few minutes.

Knead dough and make into 12 small balls and roll out each ball into a circle, 3mm deep between 2 sheets baking parchment or clingfilm.

Heat a dry frying pan. Place a tortilla into the hot frying pan. When the edges begin to dry out, turn over and cook for 20 seconds and turn again. After 15 seconds remove tortilla and keep warm in a cloth.

See the rest of our Mexican recipes for inspiration for your next Mexican feast.