After using a few tablespoons of corn flour in the chili con carne, I was left with nearly a full bag. As luck would have it, there was a recipe for tortillas on the back of the bag.
It's easy enough- corn flour, salt and water. We decided to give it a whirl. Mix the aforementioned corn flour, salt and water according to the back of the bag (for 16 tortillas, we used 2 loosely packed cups of corn flour, 1/4 teaspoon salt and 1 1/4 cups water). Combine and if it is too dry, add a little more water (by the tablespoon). Finally you will have a nice ball of dough.
Divide that in to 16 smaller balls of dough for 16 tortillas.
You can use a rolling pin to get it super thin, but it is much easier with a tortilla press. I picked this one up at Bed, Bath and Beyond for under $20. Put one ball of dough on the plastic lined press. Cover the other dough balls with a dampened cloth to keep them moist.
And then, naturally, press!
Throw them on a hot flat griddle over medium high heat for 50 seconds each side. You can also lightly fry them by putting a few drops of vegetable oil in a pan and doing the same thing. The fried ones are tastier!
There you have it, homemade corn tortillas. You can even make your own corn tortilla chips by cutting them up and putting them in a deep fryer for a few minutes. We'll try this another time. Right now, we are interested in one thing and one thing only!
MMMmmmm. Very good with the chili con carne.
Happy 7th day- only one more to go...and the eggs.