Masa Harina is a traditional flour used to make torrillas. It’s gluten-free so it’s good for
people with gluten intolerance. First you put 250g of masa harina in a bowl and add
a pinch of salt and pepper. A little drizzle of olive oil. Add 250ml of warm water to the
bowl and mix them until a ball is formed. The dough should be soft, slightly wet and
you should be able to roll them into smaller smooth balls. Put a sheet of greeseproof paper
on the work surface, place a small bowl of dough in the middle, about 30g, and lay another
sheet of greeseproof paper on top and roll out the dough to a flat disk. Roughly 12cm
in diameter. Repeat until all the dough is used up. To cook the tortillas heat the grill
or frying pan on a high heat until smoking hot. Cook each tortilla for about 30 seconds
on each side, or until each side is slightly brown and little air pockets form. Use these
bases for your tacos. So there you go it’s super easy, my homemade corn tortillas. For
more tips, click the link.
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