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Monday, July 10, 2017

Fish Tacos on Homemade Tortillas

Fish Tacos.
This made up 75% of my intake in college.  I could eat them everyday and not get sick of them.  I craved them when I was too sick to eat them and will seek out every single fish taco joint in California just to get a sneak peak of the chef's heart.
There are no words...
This being my favorite food for such a large part of my life, the only 2 reasons I had not made them before this year are:
1.  Before living here, I had easy access to them, so never a need to make them
2.  After living here, I had NO access to valid corn tortillas, or masa harina.
  What has changed?
I thought of buying masa on one of my trips back home and decided to try to make tortillas myself.
Major Breakthrough of the Year here!
So, making corn tortillas is actually not so difficult.  You just need to know the ziplock trick.  It's probably even easier with a tortilla press, but hey, it's not a requirement.

Yield 20 6 inch corn tortillas
2 cups masa harina (do not sub corn flour)
1 1/2 cups warm water
1/2 tsp kosher salt
1.  Mix everything together into a warm ball.
2.  Let rest for 30 minutes, covered with a kitchen towel.  During this time, the masa will absorb more moisture.
3.  Divide the mixture into 20 balls.. or wing it and make small balls that fit into the palm of your hand (I have small hands)
4.  Cut a large ziplock bag so you can open it like a magazine.  Place each ball in between the plastic and press into a tortilla.  Use a rolling pin to help, pressing from the inside toward the outside.
5.  Cook on a flat slightly oiled surface, flipping once.  I don't quite know about the cooking time.. just don't burn them or they will break when you use them as a vessel for your fish tacos.
6.  Place them in a tortilla warmer until ready to use.  If you don't have one, keep them wrapped in a clean kitchen towel.

Sooo easy!
I'll get to my fish taco recipe soon.. with that spicy Chipotle sauce and Guacamole.. mmMMmmMmm!!

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