Real corn tortillas are made from 2 ingredients. Water and masa harina, a cornmeal treated with lime.
“So where does one find masa harina? Every third or fourth supermarket seems to have it.” -Moosewood Cookbook, 1977
I’m sure the author’s head would explode if she knew that one day we could order obscure ingredients online and receive them the next day. Once you have this ingredient it’s pretty easy and the taste is so special.
Cornmeal is considered heating and drying, which is a good antidote for excess kapha that creeps up during damp season. Use these for breakfast tacos or rice and beans with a little hot sauce for a kapha balancing meal. Read more about what kapha is and what imbalance looks like here.
Method:
Mix 2 cups masa harina with 1 and 1/4 cup water with a fork and then kneed with hands for 5 minutes.
Divide into 12 equal sections and roll into little balls.
Roll out with a rolling pin between 2 sheets of parchment paper to prevent sticking.
Heat a little ghee in a pan on medium heat (cast iron is great) and fry 3 minutes each side.