While we are talking about Mexican Food Recipe Basics, we have to talk tortillas… corn tortillas. Every culture has their own flatbread and corn tortillas can be called the “Flatbread of the Americas.” They remain the backbone of Latin American, Mexican and American Southwest cooking. Where would the taco, enchilada or even chips and salsa be without corn tortillas?
When I began thinking about adding corn tortillas to our collection of traditional recipes on our blog, I had to stop and think about it seriously for a while. If corn tortillas have been around for thousands of years, and you can find many, many recipes for them on the internet, what on earth do I have to add that will be different? What tid-bits can I share with you to make them better? Or easier?
Then I realized that I don’t follow all of the century old traditions. Besides using a few modern conveniences like store bought masa harina, an aluminum tortilla press and new fangled zip top bags (the Mayans would be envious). I break a few of the “tortilla rules” along the way.
Here are my tips for “breaking the rules” and making homemade corn tortillas that are perfect every time: