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Corn Tortillas Burrito Sauce

Ingredients

Corn Tortillas

  • 2 cups masa harina
  • 1/4 teaspoon salt
  • 1 1/2 cups water

Burrito Sauce

  • 8 oz or 1 C tomato sauce or diced tomatoes pureed
  • 1/3 cup water
  • 2 teaspoons mild chili powder
  • 2 teaspoons cumin
  • 1 1/2 teaspoons onion powder
  • 2 teaspoons apple cider vinegar
  • 3/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar

Instructions

Corn Tortillas

  1. Mix well and divide into 16.  I usually roll the dough together into a log and then slice it into equal sized pieces.  If you have a tortilla press line it with plastic wrap and then place a ball of dough in the center and press down to about a 6" round tortilla.
  2. If you don't have a press(or don't like using a press - I find my press doesn't press the tortillas thin enough for my liking) you can use something heavy to press it down or you can even use a rolling pin, which is how I like making them.  When using a rolling pin I cut the sides open on a Ziploc bag and then leave the Ziploc part to hold it together and then place the dough in between the plastic sheets that are left.
  3. Remember that the dough has no gluten so it doesn't hold together like a flour tortilla so roll gently.  Also, try rolling it similar to pie crust, only rolling the center(not the edges) and then turning and rolling again to make a round tortilla.  Once it's rolled out to about 6" in diameter carefully peel back one side of the plastic then put the plastic back and flip over.  Gently lift the other side.  Then gently flip it over onto your hand and peel the plastic off and then from there gently place it in a hot dry pan.  I use a cast iron skillet for this.  It should be over medium to medium high heat and should be very well heated up before you start cooking.  Each tortilla should cook about 50 seconds on each side.  Once a tortilla is cooked, place it between two dish towels while it's still hot so that it can soften while you continue to cook the rest.  Once they're all completely cool transfer to a Ziploc bag to keep them fresh for as long as possible.
  4. If you have trouble cooking your tortillas you can always youtube "how to make corn tortillas" and you'll find lots of helpful videos. And try, try again.  I know I had to do both :)
  5. These tortillas only last a couple of days in a sealed bag.  You can easily half the recipe if you can't use than many.  I also don't see why you couldn't freeze any leftovers to use another time.  Also, if you have leftovers you can bake them, even after they've gone stale, to make corn chips using the method at the bottom of this page.

Burrito Sauce

  1. Add all ingredients to a small pot and bring to a boil.  I believe I used slightly more than a cup so if the seasoning are too strong, add a little more tomatoes, or water, or a small spoon of tomato paste with a little water, whatever you have on hand.  If using diced tomatoes that you puree yourself to make sauce, be aware that the sauce will not turn out as smooth(and will look more like mine), but will still taste just as good.  Turn down and simmer for 15-20 minutes.  Give it a quick taste to make sure everything is right and adjust as needed.  I find sometimes I need to adjust the vinegar or sugar based on whether I use my home canned tomatoes, store bought canned tomatoes or tomatoes that I've frozen so taste to make sure it's just right for the acidity of the kind of tomatoes you're using.  Serve with your favorite burritos(even breakfast burritos are great with this sauce).  I also think this would be awesome just with some chips.