From the Vegan Tacos cookbook by Jason Wyrick. He is absolutely right when he says that fresh corn tortillas make storebought taste like corn flavored cardboard.
That right there is why I picked this as a sample recipe. Besides, I've wanted to make corn tortillas for years!
Author Quote: 'Tortillas are the foundation of any taco. They carry the flavors of the rest of the taco. They are the vessel that holds the filling, condiments & sauces, and the first thing you taste when you bite into a taco.'
Total prep & cook time: 30 minutes
10 Corn Tortillas, 5 - 6 inch
Nutrition Data Per Serving, 1 tortilla, 26g: 58 cal, 1g fat, fat cal 5, 12g carb, 3mg sodium, 1g fiber, 1g protein, low cholesterol, good source Folate & Phosphorous. Estimated glycemic load: 6, gluten free.
To make your own corn tortillas, you will need:
I've given Jason Wyrick's directions in full. I found the background comments and pictures in the cookbook helpful for fully grocking the process, but it's really pretty simple, and the main thing for me was practice. Know that your tortillas will taste wonderful - no matter what they look like, or if they puffed up.
The Vegan Tacos cookbook also gives directions for making corn tortillas from nixtamal, or freshly ground dried corn. A grinder is necessary for that, and I balked at buying one, so this recipe is just about making corn tortillas from masa harina. If you are deeply into authentic Mexican food, get the cookbook, buy a grinder and go for it! Jason Wyrick also covers flour tortillas which he calls "Taco Heresy", and hard shell tacos como Taco Bell.
Amount of Water in This Recipe: The first time I made corn tortillas, I found that they were a little hard to mix and knead. The second time I made them, I added another tablespoon of water, and that worked better. I also discovered that it's easy to add more water to the dough even after it's kneaded, because there's no gluten. Just knead it in.This video is extremely helpful for getting the right consistency
Wax Paper or Plastic Wrap? I tried both, and plastic wrap works best. And yes, it is necessary whether or not you're using a tortilla press. Recycled plastic produce bags are a good alternative.
No Salt? These traditional corn tortillas are unsalted, I suppose because they absorb the saltiness and strong flavors of the fillings. I cook with very little salt, so I added a sprinkle to my tortillas and my taste buds thanked me.
Tortilla Press or Not? I grumbled about buying a tortilla press to test Vegan Tacos, but now I congratulate myself on my good judgement and tell everybody how much I LOVE my tortilla press. But it isn't a must have - there are many ways to flatten a tortilla, including the traditional hand patting, or improvising with a cast iron fry pan, a plate, or 2 cutting boards, and your muscles, or rolling the dough between plastic sheets.Another helpful video for making fresh tortillas from masa dough
If you are going to make a habit of homemade corn tortillas (and you will want to after you taste them), a tortilla press makes the whole process so much quicker and easier. This is the one I bought - it's cast iron. The aluminum ones are MUCH cheaper and won't rust - they are also lighter in weight.
Speaking of Fillings: The Vegan Tacos cookbook has many authentic and astoundingly delicious taco filling recipes, but as Jason Wyrick points out, just about anything can fill a taco. In the picture above, I used leftover pinto beans and vegetable stew, with lettuce, cilantro, salsa, avocado and grated vegan cheese.
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