Posted inMains
Get creative with color and flavor by adding in floral water, an array of spices and more.
elbowsott
4 min read
Corn is sacred.
It was and is one of the main reasons humans have been able to satiate themselves and fulfill desires of expansion. I cannot do corn justice in one paragraph, it’s that special.
Next time you grab any product, look at the ingredients – to see if there are any corn derivatives. It’s everywhere. As much as we utilize corn in processed forms; nothing feels more right than to eat it the way my ancestors did. Simply.
Whether popped, fresh or ground to make harissa – it’s a blessing. Corn tortillas are incredibly easy and use minimal ingredients. After corn kernels go through a treatment called ‘Nixtamalización’ or ‘Nixtamalization’ (soaked in limewater), they are ready to be ground to create masa. Masa is the base for this corn tortilla recipe and with 2 other ingredients, you have a beautiful corn tortilla!
Get creative with color and flavor by adding in floral water, an array of spices and more xx
![Corn Tortillas (4 Ways) | Elbows On The Table (2) Corn Tortillas (4 Ways) | Elbows On The Table (2)](https://i0.wp.com/elbowsott.com/wp-content/uploads/2021/12/IMG_7930-762x1024.jpg)
Corn Tortillas (4 Ways)
Print Recipe
Cuisine Mexican
Keyword cornbread, tortillas
Ingredients
White Corn
- 1.5 cup white corn flour harissa
- 1 cup lightly warmed water (lukewarm)
- Pinch of salt
Hibiscus
- 1.5 cup white corn flour harissa
- 1 cup lightly warmed hibiscus water (lukewarm) *
- Pinch of salt
Turmeric-Cayenne
- 1.5 cup white corn flour harissa
- 1 cup hot water
- Pinch of salt
- ¼ tsp pepper
- ½ tsp turmeric powder
- ⅛ tsp cayenne pepper
Cilantro
- 1.5 cup white corn flour harissa
- ¾ cup lightly warmed water (lukewarm)
- Pinch of salt
- ⅛ cup Cilantro paste *
Instructions
Add water to a pot and heat
Into a medium-sized bowl add flour harissa and salt (and extra ingredients for the variations), mix to combine
Stir in the hot water and mix thoroughly
The dough will seem dry at first, then continue to dampen with mixing
Form the dough with your hands to create a small loaf shape
Set dough in a bowl and cover with a top (loosely). Or, cover bowl with a damp cloth (cover completely)
Allow dough to sit for 10 minutes
Heat your comal/cast iron skillet/pan on medium-high heat
After the 10 minutes is up, begin breaking a part small portions of the dough (about 8-10 sections)
Shape the dough portions into balls, rolling them between your palms
Press your tortilla balls to 4-5 inches round
Heat your pressed tortillas on the skillet when warmed for about 1 minute on each side (until they form brown spots and slightly bubble)
Place cooked tortillas between 2 clean kitchen cloths- to retain heat and shape
Serve immediately, warmed
Pressing the Tortilla: Method 1
Make 2 parchment paper squares
Cut a piece of parchment paper into (2) 7-10 inch squares
Place the dough ball between both parchment squares
Press down on the balls with the base of a bowl/plate to flatten them into 4-5 inches circles
Gently peel off the layers of parchment paper *
Method 2
Make 2 parchment paper squares
Cut a piece of parchment paper into (2) 7-10 inch squares
Layer parchment paper, dough ball, parchment paper on the plate of your tortilla press
Press tortillas to create 4-5 inch rounds
Gently peel off the layers of parchment paper
Notes
I made this batch of tortillas on the thicker side. Feel free to thin them out to your liking.
If your dough sticks to the parchment paper it is either too thin, or too wet – roll it back up and start again. First, making the tortillas thicker – Second, making them drier by adding more flour harissa.
Make sure your griddle/comal/skillet is heated before you add the tortillas.
The amount of warmed water needed varies depending on the harissa you’re using. So, i suggest adding in the water to the bowl last. Half of the water at first, then tablespoon in the rest until the dough is formed (not sticky).
If you’re dough is sticky, keep sprinkling more harissa little by little to the dough – kneading lightly as you go.
Get creative and mix two colors together before pressing (make 2 half balls-squash them together-then press like usual.
To make hibiscus water, steep dried hibiscus in water.
To make cilantro paste, blend/mash together ⅛ C cilantro and ½ tbsp olive oil to make a paste
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