Steps to Make Best Paleo Tortillas Recipe

Corn Tortillas

I rolled the tortillas up, froze them, then thawed them out.

Recipe Summary Corn Tortillas

This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.

Ingredients | Best Paleo Tortillas Recipe

1 ¾ cups masa harina

1 ⅛ cups water

Directions

In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high.

Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.

Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Info | Best Paleo Tortillas Recipe

prep: 20 mins cook: 15 mins additional: 30 mins total: 1 hr 5 mins Servings: 5 Yield: 15 tortillas

TAG : Corn Tortillas

Bread, Quick Bread Recipes, Tortilla Recipes,