Homemade Corn Tortillas with Berries and Cream Cheese
By aloveafare on August 21, 2013
So what do you think of the title? A little long? It’s a tough one because I want you to know these corn tortillas are homemade and delicious, but I also want you to know what to top them with, berries and cream cheese.
Have you tried this combination before on a corn tortilla? Well you should because it is good. Makes a great breakfast or snack.
I have wanted to buy a tortilla press for a while but was being cheap. I was using a glass top from a bowl with a flat bottom to make my tortillas.
Then I realized I should not be applying pressure to a piece of glass. So I splurged and bought this one from Amazon. It is the cast iron version and yes it is heavy.
It turns out my method was making them just as flat but again not very safe.
I know you’re asking yourself, “berries on a tortilla”? Don’t doubt me. I know what I’m doing. You’ll be pleasantly surprised. I know I was when I tried it.
Tortilla recipe makes 8-16
Ingredients for corn tortillas
- 2 cups Instant Corn Masa Flour (I buy mine at Target)
- 1/4 teaspoon of salt
- 1 1/3 cups of water
Ingredients for tortilla toppings (For this I used 4 tortillas and saved the rest for another meal.)
- 1-2 cups of berries (red and blue)
- 4 tablespoons of cream cheese
Instructions for homemade corn tortillas
- Place masa flour in a bowl. Add salt and water. Mix together for about 2 minutes to form a dough. If the dough is dry add a little more water. This means if it does not stick together when pressed it may need more water but use a little water at a time.
- Divide dough into 8 large or 16 small dough balls. Cover dough balls with a cloth or damp paper towel to keep dough moist.
- Place plastic on both sides of tortilla press and place dough ball down and press to about 6-8 inches in diameter. Peel tortilla off of plastic and place on preheated ungreased griddle or skillet.
- Cook tortillas 50 seconds or until slightly browned and flip over and cook other side for 50 seconds or until slightly browned.
- Cover tortillas with cloth to keep warm and moist.
- To store tortillas after cooling, place in a sealed plastic bag and store in the refrigerator for up to a week.
This corn tortilla recipe is from the back of the Instant Masa Corn Flour package. If it’s on the package it’s almost always a good recipe.
Instructions for tortilla toppings
- Place a tablespoon of cream cheese onto each tortilla and top with equal amounts of berries. Serve immediately.
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