The perfect Corn Tortilla

I spend a decent amount of time in Central America and have grown to LOVE LOVE LOVE fresh handmade Corn Tortillas. However, creating them authentically at home has proved to be an elusive beast.... until today. I finally nailed the perfect Tortillas and man are they yummy and great nutrition too.

Made from Masaca Flour I use one cup flour, 1/4 tsp salt, 1/8 tsp NoSalt (potassium) and the secret is extra water. Make the dough wet enough that it is very pliable and just short of sticky. Then divide into 4 even balls and let stand 10 minutes in a sealed container. This allows the flour to absorb a little water. then put a sheet of plastic down and press out the ball a little, Add a sheet of plastic over the ball and start rolling or spreading. To get good at this takes time... be patient. Or once you master this, go spend $9.99 on a tortilla press. I told myself no press until I mastered hand forming. I was close.

Once the patties are made throw them in the pan about 30-45 seconds each side. You will know when they have nice brown areas. The pan MUST be VERY hot like around 500 F. Use Cast Iron or Aluminum. Teflon Pans will burn and give off toxic gasses killing pets and possibly you.

Once the Tortilla is cooked, place it between two paper towels and aluminum foil. This step is very important to the flexibility of the tortilla. Basically you sandwich the tortillas between Foil and then Paper towels to seal in the moisture and continue baking them in their own steam. Every time you finish a tortilla, stack it on the rest and reseal the foil.

These have enough Carbs, Protein, Sodium and Potassium to be considered Runner Electrolyte Tortillas. I am now experimenting on eating them as I run. This should be fun!

Here is a picture of the final product, well what is left after my lunch