I bought a tortilla press two weeks ago. I had to make some corn tortillas and fast, so tacos were on the menu. These corn tortillas were pretty easy to make but took a little practice with the press. The bag of masa harina was only $6.00 and makes 8 for every cup of flour, so it’s an economical recipe. I bought my masa harina and tortilla press in Ottawa at Grace In The Kitchen. The nutritional value is better than flour tortillas. Most homemade flour tortilla recipes call for lard and I really don’t want the added fat. The corn tortillas made this way are glutton free. Just make sure when you’re buying the flour that it says glutton free on the bag. This recipe only makes 8 small tortillas so if you need more this recipe is easily doubled.
The beef was so easy to make. You just throw everything in your slow cooker and let it do it’s thing. You could add a lot more heat to this. The recipe is fairly mild. We had plenty of leftovers, that I stored in the fridge.
You definitely could add the toppings that you and your family likes. That’s the beauty of this. If there are different dietary needs in the family, this makes it easy. Dairy allergies? Don’t add cheese. I only added the toppings that I used in the recipe.
My daughter prefers quesadillas. Use two tortillas and sandwich them with grated cheese and some of the beef mixture (try and not use the sauce). Grill on the pan and flip, melting like grill cheese.
- Corn Tortillas
- Masa Harina - 1 cup
- Water - 1 cup
- Slow Cooked Beef
- Chuck Roast Beef - 2 lbs
- Salsa - 1 cup
- Water - 0.5 cup
- Garlic Cloves - 4 Peeled And Cut In Half
- Jalapeño Pepper - 1 Roughly Cut
- Cilantro - Fresh Roughly Cut
- Cumin - 2 tbsp
- Oregano - 1 tbsp
- Shredded Cabbage - To Taste
- Salsa - To Taste
- Lime Juice - Fresh Squeezed
- Hot Sauce - Optional
- Cilantro - Fresh Chopped
- Pour the flour out into a bowl
- Slowly add water to the flour and slowly form into a ball of dough. You don't want the dough to crack or be so wet it doesn't stick properly.
- If you need to, add a bit more flour or a bit more water.
- Once the dough ball is formed I wrapped it in plastic wrap and let it rest for a half hour.
- Heat up a cast iron frying pan. You want the flying pan to be properly seasoned, since this is a dry pan on high heat.
- Cut the dough ball into 8 equal parts.
- I used a heavy freezer bag cut in two and the zipper cut off, to line the press. Put one plastic piece down, then the ball of dough, then the other plastic piece. Use the press to squish the ball firmly. I turned it around again and pressed again. I preferred my tortillas to be thin.
- Peel the plastic off and place the tortilla in your hand. Lay it in the frying pan and cook until you get brown patches. Turn over and finish cooking.
- Take off the pan and put on a plate covered with a clean tea towel. They need this step to be pliable and not hard.
- Keep repeating until all of your tortillas are make.
- Use them immediately or store in fridge and reheat.
Slow Cooker Beef
- Put the roast in your slow cooker and add the rest of the ingredients.
- Put on slow for 8 hours or high for 4 hours
- When it's finished, take it out and shred the meat. Add the meat back to the sauce that's left.
- That's it. Easiest recipe ever.
- Take your corn tortilla and fill with a bit of the beef mixture.
- Add your choice of toppings. I added shredded cabbage, salsa, cilantro and lime juice. I'm watching what I'm eating. This would certainly taste good with cheese, avocado, lettuce, radishes, tomatoes, or anything you want.
- Chow down.