Corn Tortillas – Tortillas De Maiz

Put both types of flour and salt in a suitable bowl. Add the water and knead everything together into a soft, elastic dough. Shape the dough into a ball and leave it wrapped in plastic wrap at room temperature for at least 1 hour.

Divide dough into pieces of equal size and shape them into balls. Roll out on lightly floured surface into rounds about 10 cm in diameter.

Heat a large skillet – cast iron if possible – until empty. Toast the tortillas over medium heat, without adding any fat, until light brown and small bubbles form on the surface. Place the tortillas on the spot between a folded dishcloth or napkin and keep them warm in it until serving, this way they will stay just as soft.

Tip: Pure corn flour does not contain gluten and must therefore be mixed with wheat flour to make a dough. However, corn flour blends are also available in stores with the wheat flour already added. Be sure to follow the directions on the packages. For crispy tortillas, also called tostadas, the patties are baked floating in coconut fat.

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