People always look at me like I have “m a s o c h i s t” tattooed on my forehead when I tell them I make my own tortillas. Then, when I tell them it’s less work to make them myself than to go and buy them, they conclude that the tattoo actually says “m o r o n”. But it’s true, the nearest grocery store that carries corn tortillas is 3 stops on the subway followed by a 20 minute walk. Plus they only seem to come in bags of 1000, so it’s inevitable that I will end up with fuzzy green frisbees at the back of my fridge. If you consider these facts and weight them against the shelf-life of masa harina and how simple it is to make tortillas at home, it just makes sense… Or at least it does for me, so if you’re still not convinced, let me show you of how easy it is with the following step-by-step tortilla tutorial. Besides the joy of acquiring a new skill, you will marvel at the difference in flavor and texture truly fresh tortillas possess. And if you end up with a few duds you haven’t immediately consumed, you can make Migas with them, a popular savory Tex Mex breakfast.
📖 Recipe
