Homemade corn tortillas

I swear, I actually do eat food other than tacos, although by the looks of things on this blog, that's not how it appears. Well, a couple weeks back, when I posted my sneaky trick for easy carnitas tacos, my pal Dave reached out to me and said, "Did I ever tell you that I used to make my own tortillas? I haven't made them in forever but they are so good. We should set up a taco night so I can make them for you guys." And to that I said, HELL FREAKING YES. Plus, this way I could put together a blog post about it without having to do any actual cooking, win-win! So first things first, we prepared some watermelon margaritas. I don't think you can properly make tortillas without a little tequila in you first. 

The dough is made up of instant corn masa flour, water and salt. That's it, it's quite easy. To make 16 tortillas you use 2 cups of corn flour, 1 1/4 cups of water and 1/4 tbsp of salt. Then you combine until a ball of dough forms. From there, you split the dough into 16 small sections and make little balls using your hands. 
Once your dough balls are formed, you're going to shape it into tortillas. The easiest way to do this is with a tortilla press although if you don't have one handy, you can lay the dough between two pieces of wax paper on a flat surface and press down on the dough with a heavy pan. After your dough is flattened and starts to resemble a tortilla, you're going to cook it up.
In a cast iron skillet or pan, bring a little bit of oil up to medium high heat and add your tortilla. Cook for one minute on each side or until golden brown and bubbling. 
Now you're ready to chow down. Assemble your taco fillings and start eating! I can't event tell you how much better the homemade tortillas are compared to the ones you buy in the store. They are a little chewy and crispy and have a lot more substance and flavor that the store-bought variety. I highly recommend that you try making them at home. 

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