Yield: 16 tortillas
People often ask what’s more traditional–flour or corn tortillas? It’s obviously corn, because this is a native ingredient to Mexico and they were making corn tortillas well before flour came into play. Even though you can now find great corn tortillas in the supermarket, I invite you to make your own, just for the fun of it. Just three ingredients create maginc: Corn flour, water, and salt. Hardly any kneading or resting is required. It’s important, though, to use the right kind of corn flour and it’s best to have a tortilla press.
Reproduced with permission from La Latina, by Grace Ramirez. Published by Penguin Random House New Zealand.Text copyright ©Grace Ramirez. Photographs copyright ©Garth Badger
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Grace is such a genius! This tortilla recipe, with the parchment, actually works and is easy to do. I also love the realistic make-ahead instructions. Brilliant!
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