Homemade Corn Tortillas (Recipe Video)

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Homemade Corn Tortillas
Homemade Corn Tortillas (Recipe Video). Photo – http://www.youtube.com/watch?v=oozq1v6i3pQ

Tortillas can be a great addition to your emergency food storage. They can last from a week up to eight months depending on the ingredients used in making them and how they are stored. And they are one of those food items that are so versatile – put something inside it, roll it up and you have an instant light meal.


The video teaches you how you can make homemade corn tortillas that are arguably better than the store-brought variety.

Corn tortillas will last up to 7 to 10 days in the pantry, 6 to 8 weeks in the fridge and 6 to 8 months in the freezer. Increase the shelf life of the tortillas by placing the packages in a cool, dry environment that is not susceptible to temperature change. Temperature changes from cool to warm and vice versa will result to condensation inside the packages and this will lead to quicker spoilage. Keep them fresh longer by storing them in your refrigerator below 40°F after preparation and use.

Making corn tortillas only requires masa flour, salt and warm water. Masa flour is made out of corn kernels that have been prepared in a certain way: First dried, then cooked, soaked in lime water and then finally ground into masa. You can find this flour at many grocery stores.

Mix the three ingredients together. When adding the water, just put enough to make the dough moist but not enough to make it sticky. The dough will begin to look smooth, rather than grainy. Next, divide the dough into balls and flatten them out using a tortilla press. Carefully pry the dough off and place on the hot skillet then cook for 1 to 2 minutes on each side. You will notice the dough start to brown and puff slightly.

You will know that the tortillas have gone bad when they get stiff or when you notice any spots of mold on the surface. At this point, throw them away.

Ok, here’s the recipe video:



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