Homemade gluten-free corn tortillas are a versatile and delicious addition to your Mexican cuisine. These soft and pliable tortillas are perfect for tacos, enchiladas, or as a side dish.
preparation time: 20 minutes & cook time: 15 minutes
Yield: Approximately 12-15 tortillas
Ingredients:
2 cups gluten-free corn flour (masa harina)
1 1/2 cups warm water
1/2 teaspoon salt
Instructions:
Prepare the Masa Dough:
In a large mixing bowl, combine the gluten-free corn flour (masa harina) and salt.
Slowly add warm water while mixing the dough with your hands or a spoon. Continue to mix until a soft, smooth dough forms. It should have a playdough-like consistency.
Rest the Dough:
Cover the bowl with a clean kitchen towel and let the masa dough rest for 10-15 minutes. This allows the masa to fully hydrate and makes it easier to work with.
Divide and Shape the Dough:
Divide the dough into golf ball-sized portions. Roll each portion into a ball.
If the dough is sticky, you can dust your hands with a bit of corn flour.
Place a ball of dough between two sheets of parchment paper or plastic wrap.
Press the Tortillas:
Using a tortilla press or a flat-bottomed heavy pan, press each dough ball to form a thin, round tortilla. Aim for about 6 inches (15 cm) in diameter.
Cook the Tortillas:
Heat a dry skillet or griddle over medium-high heat.
Carefully peel off the parchment paper and transfer the pressed tortilla to the hot skillet.
Cook for about 1-2 minutes on each side, or until the edges start to brown slightly. The tortilla should puff up a bit.
Keep Warm:
As you cook each tortilla, stack them and keep them warm by covering them with a clean kitchen towel.
Serve:
Serve the gluten-free corn tortillas warm with your favorite Mexican dishes.
Enjoy your homemade gluten-free corn tortillas! They are perfect for filling with your favorite taco or enchilada fillings or serving alongside your favorite dishes.