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Corn Tortillas

Enjoy these authentic corn tortillas that add that right amount of texture to your Taco Tuesdays!

Servings

4~5

Prep Time:

40 min.

Fry for:

30 sec.

Good For:

Lunch

Introduction

Corn Tortillas

I have been sooo into making corn tortillas lately – they’re gluten free and I love the crumbly texture and deeper flavor it adds!

Corn tortillas deliver less sodium, carbohydrates, fats and calories than flour tortillas. It’s also super easy to make, just be sure you get masa harina and not regular cornflour as they are two different products!

corn tortilla eat with meraki

Ingredients

  • Masa harina, 1 cup
  • Lukewarm water, 180 ml.
      Mix and knead until doughy, then refrigerate for 30 minutes.
      As you would with cookies, make little balls out of the dough and then flatten using a tortilla maker. Or if you’re a typical Asian like me and do NOT have a tortilla maker, flatten between two sheets of baking paper as the dough can get very sticky.
      Fry on each side for about 30 seconds.
      For this taco, I stuffed it with seared chicken breast spiced with cumin and chili, homemade guacamole, spicy mango salsa and corn. 

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