Tortillas de Maíz
Any reservations you might have had about making corn tortillas from scratch will disappear the moment you taste them: warm, soft and chewy, they actually taste like corn. Freshly made masa purchased from a Mexican market or tortilleria will give you the most soulful flavor and texture, but masa harina is a close second that turns out tortillas that are still miles ahead of packaged ones. When mixed with water and salt, masa presses easily into rounds if it’s properly hydrated according to the tips below. A staple of the Mexican table, homemade tortillas are served with most meals the way bread is in other countries. And while outside Mexico, tacos may be their most well-known use, they can be toasted to make tostadas; stuffed, rolled and fried to make taquitos or flautas; or bathed in a chile, bean, tomato or mole sauce to make enchiladas, enfrijoladas, entomatadas and enmoladas.
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