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Corn Tortillas with Masa Flour and Chips

Author Becky's Mindful Kitchen

Ingredients

  • 2 cups Masa Flour
  • 1 1/2 cups warm water
  • 1 tsp unrefined salt
  • Optional: squeeze of lime cumin, cayenne, chili powder

For Chips

  • Avocado oil
  • coarse unrefined sea salt
  • seasoning: smoked paprika cumin, cayenne, chili

Instructions

  • mixed together the flour,salt and water until it forms a dough. If you have time, wrap in oiled plastic wrap and let the dough sit for an hour. Otherwise skip to separating the dough into small to medium balls. The size is dependent on a few things, the size of your cast iron skillet, the size of your tortilla press, and simply how large of tortillas you want. If you are not using a tortilla press then roll the tortillas out between two pieces of plastic wrap or parchment paper and then turn a cereal bowl over and press into the rolled out dough to get uniformed circles.
  • Cook the tortillas in a hot cast iron pan, you shouldn't need to use any oil if you are using a seasoned cast iron skillet.

For Chips

  • preheat the oven to 425
  • cut the cooked tortillas into strips or triangles (the thinner the tortilla the better for chips) and drizzle avocado oil over the tortillas and season with salt and desired spices. Bake until they start to turn crispy- remember that they will continue to crisp up after removing them from the oven.