- Prep Time1 hr
- Cook Time10 min
- Total Time1 hr 10 min
- Yield8 6” Tortillas
- Serving Size4
- 1 cup water
- ¼ tsp salt
- ⅓ cup Professor Torbert’s Orange Corn Grits
- ⅓ cup Professor Torbert’s Orange Corn Flour
- ⅓ cup All Purpose Flour, plus more when rolling the tortillas
- Vegetable oil
Method of Preparation
In a small pot, add water and salt and bring to a boil. Stir in corn grits and cook for 10-15 minutes, until very thick.
Transfer the cooked grits to an empty mixing bowl and allow to cool in the fridge, about 10 minutes.
Add corn flour and all purpose flour, and mix with a rubber spatula. If the dough is too wet, add more of either flour until the dough is no longer sticky and can easily be formed into a ball. If the dough is too dry, add small amounts of water until the dough is able to stick to itself.
With the ball in the bowl, cover the bowl with a wet cloth and allow it to rest for at least 20 minutes. It can also be left overnight.
Once the dough has rested, cut it into 8 pieces. Using a well floured rolling pin and work-surface (use all purpose to prevent sticking) roll the pieces of dough into approximately 6-7inch circles about 1/16 inches thick (as thin as possible without tearing).
On medium high, heat up a non-stick pan with a very small amount of vegetable oil (you don’t want greasy tortillas). Once the oil is hot, begin to cook the tortillas, one at a time on high. Cook them only until a small amount of browning occurs (about 30-40 seconds on each side), if you cook them longer they will lose their flexibility. Be careful not to burn them.
They are best served immediately, but will stay good in the fridge in an air-tight container.