These homemade ancho chile lime corn tortillas are easier to make than you think! Only 3 ingredients, and so much fresher and better than store bought!
Hello hello friends! Today…… let’s chat TORTILLAS! Not just any tortillas… homemade ancho chile lime corn tortillas. WOOOOT! You guys, I am a chile lover. Seriously. Proof. More proof. EVEN MORE PROOF! I’ve gone a little crazy for making my own tortillas lately, and I just HAD to make a chile tortilla. Right?
I’m trying to eat more simply now that I’m pregnant. Other than the daily cravings for chips and ice cream anyways. 🙂 But really….. have you ever looked at the ingredient list on store bought tortillas? Egads you guys. Just……. don’t. Don’t even bother. You won’t be able to pronounce anything. So many preservatives! Then you try to use them, and they just tear apart in your hand. Pretty disappointing in the end. Psssst…… it’s SO easy to make your own. Once you have practiced a few times, and really get the hang of handling the dough and pressing the tortilla, they are ready in only about 5 minutes. And so much fresher and more pliable than those store bought corn tortillas. Sold yet?
I tried a while back to press my own tortillas with the back of a large sauce pan. It um…. kind of worked. The tortillas were tasty, but so thick! I just couldn’t press them thin and even enough! Well…… the hubs got me a tortilla press for Xmas. Yay hubs! I absolutely recommend one of these to anyone who wants to start making their own (yes…. you do).
Anyways…… after a few times of tearing my tortillas over and over and my pregnant ass saying EFF THIS and throwing my sticky dough hands in the air, I finally got the hang of it. The trick ended up being the stickiness of the dough. You want your tortilla dough to not stick to your hands at all, otherwise it will just stick to the plastic. Also, rolling the balls well will keep that circular shape that you want. So…… keep the dough on the dry side, roll roll roll, and all will be good my friends.
- 1 cup yellow corn masa flour
- 3/4 cup hot water
- 1 Tbsp ancho chile powder
- 1 1/2 Tbsp fresh lime juice
Combine all ingredients in a large bowl and blend well with your hands to form a dough. The dough should be slightly on the dry side, and should not stick to your hands. If the dough sticks to your hands, add a bit more masa flour and blend again.
Form the dough into a large ball. Divide the ball into 8 "pie" pieces, cutting in half, then dividing each half evenly, then dividing evenly again. Roll each piece into a small ball with the palm of your hand.
Line a tortilla press with plastic wrap* and cover a large surface with plastic wrap. Press each tortilla to about 3 1/2-5" in diameter. Set aside on the covered surface. Continue until all of the tortillas are pressed.**
Heat a non-stick skillet over medium-high heat. Place a few tortillas in the skillet, being very careful not to tear them. Cook until the edges curl upwards, about 3-4 minutes. Flip. Cook until the tortilla is browned on both sides, and easily removes from the pan, about another 1-2 minutes. Set aside and continue until all of the tortillas are cooked.
Serve immediately with your favorite fillings!
**This process can take quite a bit of practice. If your dough tears, just roll it into a ball and try again.
Have any of you made your own tortillas before? Did you experiment with flavors? I’d love to hear about more ways to make these at home!
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