I've struggled & struggled to make homemade corn tortillas, even after being taught & watching my Honduran friend make them over and over and over again. This is the basic "recipe" that my friend used, but I found that other's suggestions made it PERFECT. I used chicken stock instead of water and a dash of salt and the flavor was fabulous. A freezer bag cut down the sides and a plate was perfect for flattening the tortillas, although my OCD made me smooth the edges out nice and pretty on each of them, but they've NEVER peeled off so easily before, I ALWAYS tore at least 1/2 my batch apart just trying to peel them off the plastic. One trick that my friend had that was perfect though, was to use a wet paper towel to press the tortillas as they're cooking & use to grab the tortillas and flip without burning ur fingers. Pressing with the damp towel helps make the puffy parts of the tortilla that make the beautiful browned spots. With the adjustments, this is definitely a 5 star, but probably only about a 3 1/2 - 4 stars as it's written.
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I've struggled & struggled to make homemade corn tortillas, even after being taught & watching...