Homemade corn tortillas with beautiful squash blossoms! All you need is masa harina and a good pinch of salt! They are elegant, the perfect way to elevate a dish—yet are ridiculously easy to make! Corn tortillas are a staple in my Mexican house and are like a big warm hug from my family. Homemade corn tortillas are better than the store bought, healthy, and so versatile! Use as tacos, quesadillas, tortilla chips, or as a simple side to soak up those delicious sauces.
- 2 cups masa harina
- 1 tsp fine sea salt
- 1 1/2 cups warm water, plus more as needed
- 1 tsp extra virgin olive oil, optional
- 12-14 squash blossoms
in a large bowl, combine the masa harina and salt. Stir in the water (and oil, if using), adding in small increments until a soft dough forms. Using your hand, knead the dough until it fully comes together, and all the water is absorbed, about three minutes. Press down on the dough with a finger. If the edges of the dough crack, the dough is too dry. If the dough sticks to your skin, it is too wet. Add more water or masa as necessary. Divide the dough into walnut size balls, place on your tortillera (covered with plastic) and flatten slightly. add one squash blossom to the tortilla, cover the top with plastic, and press again, forming a thin tortilla. Open the tortilla press in carefully peel back the plastic and transfer the tortilla to your hand. Heat a griddle over medium high heat until hot. Cook one or two at a time, place a tortilla on the hot griddle and cook for about 15 to 20 seconds. Flip and cut the other side for another 15 to 20 seconds. Place to cook tortillas in a tortilla warmer or wrap them in a clean kitchen towel. Serve immediately and enjoy!
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