45-Second Corn Tortillas Premium PD Recipe
- Cuisine: Mexican
- Skill Level: Easy
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Click here to view this recipe: https://protectivediet.com/recipe/corn-tortillas/
Thin homemade corn tortillas are easy to make with my quick-mix, sure-thing recipe and the right tools for the job. For years I attempted a technique without a press to assist those who were ordering tortillas by mail. Then I dove all in with the top-rated tortilla press and created a sure-thing dough hack that makes forming tortillas a breeze. I’m grateful the Protective Diet community demanded an easy way to make thin tortillas for delicate baked chips. Even living in San Diego, surrounded by tortillerias I became excited to make them from scratch. Keep in mind “from scratch” means simply mixing a pantry staple in a bowl and with a little practice you will be an expert tortilla maker cranking out hot stacks! Then I moved to Utah and added a grain mill to my workplace for wellness to increase organic ingredient quality. It took me two years to perfect the measurement and technique with whole untreated corn to produce light puffed tortillas and crunch-tastic chips. Join us in PD-Ed for new and improved tortilla tips with shortcuts in lesson #326. I will introduce my sure-thing gram measurements with commercial masa harina and fresh milled whole corn and water. My recipe focus is on ingredient quality, savings, efficiency, and simple techniques to produce delicate corn tortillas and oil-free baked chips to enjoy as our starch-energy on a Protective Diet.
Responses
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I make a double batch with fresh, milled organic blue corn weekly with Jerry. We are so fast with the press after years of practice. Chips are flaky and light in the air fryer.
Do you source your blue corn from azure?
I did it! Thanks Julie! Hand-made Fresh Corn Tortillas! Oh my I am so excited to eat them tonight. My husband, Jared, said ” These are the best tortillas I have ever had. And you better make a second batch because the kids are going to Love them.”. So exciting, and it was easy! I don’t know why I was so reluctant to try. It’s a keeper! Just follow the recipe!
Trust the recipe! Make sure you set your timer – 45 seconds is the key! Measure everything and trust the dough to make perfect tortillas. I used the blue dent corn and milled it fine… so good. Happy belly!
Excellent. Just excellent.
I’ve been scared of making these for the longest time and now I’m kicking myself for waiting so long to attempt them. They are so easy and so flippin’ delicious! Julie’s Notes & Pro Tips (and the video) made it super easy. My teenage son couldn’t believe his taco wasn’t falling apart yet he loaded it with the good stuff!
These tortillas are amazing! I make them at least twice a week but usually 3 times a week
I don’t know what to say except PERFECTION! These tortillas are even better than fresh ones I have purchased from a tortilleria! I made a dozen for 3 adults…clearly not enough as we fought over who got the last one!
So much fun to make! They are in the oven now becoming tostadas and tortillas. I can’t wait to try them. I will come back here to leave my thoughts after they come out of the oven…
…I usually bake two trays of tostados and tortillas for 14 minutes total, flipping the racks halfway through. These needed longer as they were still warm and pliable when I put them in the oven. They needed an extra 7 minutes, so 21 minutes in all, but MAN! THESE ARE DELICIOUS!!! Thank you Julie Marie!