Homemade Corn Tortillas Shared By Thomas George
Mix all ingredients in a large bowl until the consistency of clay (think “playdough”). Add water or flour until desired consistency is achieved. Cover bowl with plastic and allow dough to rest 30 minutes. Dough should be soft, springy, and pliable. Divide into 16 to 24 round balls (makes 16 eight inch or 24 six inch tortillas). Flatten dough balls into tortillas using a tortilla press or between two pieces of waxed paper using a rolling pin.
Heat a cast iron skillet or heavy frying pan over medium-high heat and cook tortillas for about one minute on each side (flip when edges start to look dry). Place cooked tortillas in a covered bowl or tortilla warm to keep warm and allow steam to soften.
Serving Size 8 inch
- Amount Per Serving
- Calories 110
- % Daily Value *
- Total Fat 1g2%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.