Corn tortillas will always taste better when made from scratch!
But consider this an early warning before you continue reading. These corn tortillas are not vegan nor vegetarian friendly. Sorry in advance.
Corn Tortilla Horror Story
Have you ever purchased corn tortillas from the grocery store? Ever notice the taste?
We’ve tried numerous store bought tortillas and they all pretty much are the worst.com. We thought there’s no hope in this type of tortilla, it simply is what is it. UNTIL we visited this restaurant in Potomac, MD called Gringos & Mariachis. We ordered the honey glazed shrimp on a blue corn tortilla. The taco itself was decent, but the tortilla was fuego! We put our heads together did a little R&D and created this duck fat corn tortilla, sorry folks it’s not blue.
Making the Corn Tortillas
First, in a bowl combine the masa and flaky sea salt. Next, stir in the duck fat and slowly begin streaming the hot water while simultaneously stirring the dough with a wooden spoon until a ball is formed. On a lightly floured surface knead the tortilla dough until it appears elastic and smooth-operator….approximately 2 minutes. Wrap the dough in plastic wrap and allow to rest at room temperature for 1 hour to 4 hours.
When it’s go time break off a piece of dough and lightly flour them. Place the dough between two sheets of parchment paper or wax paper and press them in a tortilla press. Preheat a large cast iron over medium-high heat for 5 minutes. Cook each tortilla for roughly one minute per side or until brown spots appear. Then flip the tortilla and allow to cook for another minute. Once cooked, place the cooked corn tortillas in a tortilla wrap or wrap into a tea towel. Serve immediately!
Interested in more recipes? Check out of a few of these links below (we promise you will not be disappointed):
Corn Tortillas
Equipment
- Tortilla Press
- Tortilla Warmer
Ingredients
- 1½ cups Masa harina
- ½ tsp Flaky sea salt
- 2 tbsp. Duck fat
- 1 cup Hot water more if needed
Instructions
- In a medium-sized bowl combine the masa harina and sea salt. Stir in the duck fat.
- Slowly pour in the water using a wooden spoon to mix until the dough forms into a ball. Then turn the dough onto a lightly floured surface. Knead until it appears smooth and elastic, approximately 2 minutes.
- Wrap the dough in plastic wrap and allow to rest at room temperature for a minimum of 1 hour or up to 4 hours.
- Divide the dough into 12 pieces and lightly flour each piece. Place each dough piece between 2 sheets of wax paper. Press them in a tortilla press. Begin to cook in batches once the dough has been pressed.
- Preheat an cast iron skillet over medium-high heat for 5 minutes. Cook each tortilla for 1 minute per a side or until brown spots appear.
- Transfer the cooked tortillas to a tortilla warmer or wrap them a tea towel. Serve immediately.