Tortillas
If you’re a fan of warm, soft tortillas perfect for making soft tacos or burritos, this recipe is for you! Made with corn pulp from your Almond Cow , these tortillas will not disappoint.
RUN TIME: 1 min MINS
PREP TIME: 30 min MINS
SERVINGS: 18

Instructions
- 1. Mix masa harina, corn pulp, and water (a little at a time) into a dough. Roll the dough out into balls (we made each one 30-40g, which yielded 18 tortillas).
- 2. Onto a piece of parchment paper, flatten it out with your hands, then place another piece of parchment paper on top, and a cutting board on top of that.
- 3. Press it all the way down until it’s really thin. Don’t be afraid to really put your weight into it!
- 4. Once flattened, remove cutting board, and use a rolling pin to roll the tortilla out so it becomes a little larger. (At this point your tortilla is in between two pieces of parchment paper).
- 5. In a really hot sauté pan (smoking hot), add the tortillas (without the parchment paper), and cook for about 30 seconds each side.
- 6. Serve with ground tofu, guacamole, pico de gallo, or whatever else you’d like!
Ingredients
- 2 cups masa harina
- ¼ cup corn pulp (from corn milk)
- 1-1¼ cups water, depending on moisture content of the corn pulp