Cilantro Corn Tortillas

Corn has always been a staple in my diet since I was a kid. From what I'm told, it was a major crop from my parents' village in India, thus it would make sense that I have grown very fond of this grain/crop/vegetable? Whatever. Let's get into it. 

I had some white corn masa that I had been needing to use up. (As a side note, I have been very active in my pursuit of using up what is lingering around my freezer/fridge/pantry so I can start fresh and just make from ingredients I bought that week. So, making fresh, thick, corn tortillas it was! 

They pair perfectly as a side item with your brunch or as an accompaniment to a lovely lunch salad. I hope you enjoy them as much as we did. 

Ingredients: 

• 3/4 cup white masa 
• 3/4 cup chopped cilantro 
• 1 cup water 
• 2 tsp salt 
• Coconut Oil for frying

Recipe: 

1. First mix the masa, salt, and cilantro together to evenly distribute the cilantro. 
2. Slowly add in the water and begin to incorporate as you are mixing. Go nice and slow and ensure that everything is coming together nicely. You want to make sure there is no dry clumps. (Note: I ended up using my hands towards the end to ensure for a nice evenness and consistency). 
3. Let your batter rest for 20 minutes. 
4. You will want to then scoop out enough dough to form a small ball (The size can vary based on your preference. I chose to make the tortillas as big as my hand) 
5. Flatten the ball into about 1/4-1/2 inch thick. Don't worry about the edges being super clean...mine were "torn". 
6. Begin to heat a cast iron skillet. Coat the bottom of the skillet with coconut oil. 
7. When the oil is hot, drop the tortilla into the skillet. Feel free to flatten the tortilla just a touch more for even consistency of thickness. 
8. Cook on both sides until they are golden brown (or darker if that's what you prefer). 
9. After cooking on both sides, place them on a paper towel to soak up the extra oil. 
10. Eat and enjoy! 

This recipe will make roughly 6 tortillas.

bon apetit ​