Corn Tortillas are a must to make the tastiest Tacos, you can buy them ready made from the supermarket, or if you are lucky from a local tortilla factory, but still the best are homemade by you.
In Mexico mostly the tortillas are folded into a half moon and filled with meat etc, in Belize they are rolled around the filling, both taste great.
Corn Tortillas
a must for your Tacos
- 2 cups Masa Harrina
- 2 tbsp Lard
- 1 tsp salt
- 1.5 cups water
nd Add Masa, Salt and lard to your food processor and blitz well, in a microwave heat the water for about a minute you want it hot but not boiling.
Slowly pour the water into processor while its running until a ball starts to form. STOP and remove, on a lightly floured surface knead into a ball, wrap in cling film and leave to rest for at least 30 minutes.
there is nothing like the smell of fresh corn tacos, fill them with shreaded meat and slaw for a great tasty meal.
to cook your Tacos roll into a golf ball sized ball, take your Tortillas press and line with parchment paper or a plastic bag (the Tortillas are sticky) place your ball in the press and squeeze flat you should end up with a six inch round tortilla,
heat a cast iron pan or flat plate to a medium heat and pop in your tortilla, cook for about a minute on one side then flip. you should have some brown specks appear on the surface, make sure they are totally cooked and store under a clean t towel.
repeat until all balls are cooked. Now you can stuff with your favorite filling.
