Homemade Soft Shell Tacos (or Corn Tortilla)
Though it takes a little longer to make homemade soft shell tacos, I absolutely love it and it is always worth the extra time as you can flavor them with your favorite herbs and spices.
Servings: 6 small tacos
- 1.5 cups Masa Harina cornmeal
- 3 tbsp extra-virgin olive oil
- 3/4 cup water hot
- pinch sea salt
- In a bowl, mix together masa harina, salt, olive oil, and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Divide dough into equal-size balls. Cover dough with plastic wrap or a clean kitchen towel and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on the second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough.
- Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Feel free to add some herbs to the dough to make it extra special and to add more flavor. I like mine with turmeric and/or dried oregano. Be creative with your favorite flavors.
Calories: 160kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 65mg | Fiber: 2g