Ingredients:
- 2 cups gluten-free masa harina flour (look for a brand that’s certified gluten-free)
- 1/2 teaspoon salt (fine sea salt works best)
- 1/4 teaspoon garlic powder (optional, for added flavor)
- 1/4 teaspoon ground cumin (optional, for a hint of warmth)
- 1 1/2 to 2 cups hot water (start with less and add more as needed)
Instructions:
- Prepare Dry Ingredients: In a large mixing bowl, combine the gluten-free masa harina flour with salt, garlic powder, and ground cumin. Give the dry ingredients a quick whisk to ensure they are well mixed.
- Add Water: Slowly pour in 1 1/2 cups of hot water while stirring with a wooden spoon or silicone spatula. Continue to mix until the dough starts to form. The dough should be hydrated but not too sticky. If it seems too dry, add a little more water, one tablespoon at a time, until the dough is pliable and soft.
- Knead the Dough: On a clean surface or in the bowl, knead the dough gently for a couple of minutes until it’s smooth.
- Rest the Dough: Cover the dough with a damp cloth and let it rest for 30 minutes to allow the masa harina to fully absorb the water.
- Shape Tortillas: Divide the dough into golf ball-sized portions. Place each portion between two sheets of plastic wrap and press using a tortilla press or roll out with a rolling pin to get a circular shape.
- Cook Tortillas: Preheat a dry cast-iron skillet or non-stick pan over medium-high heat. Remove the plastic wrap from the tortillas and cook them one at a time for about 30 seconds to 1 minute on each side. The tortillas should have brown spots and be slightly puffed.
- Keep Warm: Transfer cooked tortillas to a plate and cover them with a clean kitchen towel to keep them soft and warm.
- Serve: Serve these homemade gluten-free corn tortillas warm with your favorite fillings for tacos, enchiladas, or quesadillas.
Remember, you can search for additional gluten-free corn tortillas recipes and resources if you want more inspiration or different flavor variations. Enjoy your homemade tortillas!