The traditional Mexican-style corn tortilla is simple to prepare with only three ingredients, gluten-free by nature and full of the most delicious toasted corn tastes. Fresh handmade corn tortillas are the greatest since they are so simple to roll and fold!! There's no need for cracking, breaking, or intricate rewarming methods here. Freshly baked corn tortillas are soft and malleable, and they fold up wonderfully into tacos and enchiladas. You may also fry any leftovers to make tortilla chips, chilaquiles, nachos, and other dishes. According to Mayan folklore, the first tortilla was given as a gift. Over 12,000 years ago, a peasant devised the corn tortilla as a gift for his famished king, according to legend. Tortillas were a mainstay in both Mayan and Aztec diets in the ancient highlands of modern-day Mexico. Once you get the hang of it, making handmade corn tortillas is almost comically simple. All you'll need is masa harina corn flour, water, a tortilla press, and a heated griddle surface. Let’s get into the recipe.
