Easy homemade fresh corn tortillas with flavor out of this world! The perfect crisp edge, soft chewy middle, and easy to customize. Change them up each time you make them and you’ll never get sick of this quick recipe even your kids can help with!
This is a cookbook review written by me on behalf of Chad and Derek Sarna, for which I received a free copy of the book. All the opinions and text are my own.
Like fresh homemade bread, homemade fresh corn tortillas add that little extra something that completes a meal. Sure, there are some fabulous store bought brands with great simple whole food ingredients. But there really isn’t anything like a hot tortilla straight from the griddle that you quickly threw together. Top it with a touch of vegan butter and sprinkle of spice and OMG.
Wicked Healthy- Healthy food doesn’t have to taste like shit
Yep, that’s what I said. That one simple statement immediately drew me into to this incredible cookbook. Wicked Healthy is the newest magical book by brothers Chad and Derek Sarno. You can read more about this book on their website, but let me highlight the basics. This. Book. Is. Gorgeous. Seriously though, the overall look, photography, style, creativity and beyond are out of this world. It called to me like a siren song.
To simply call this a cookbook does not do it justice, this is basically a bible for those people that not only want to eat, but want to eat incredible food that is reminiscent of a cross between a fancy restaurant and your favorite food truck. From classic comfort foods, to unique flavor bombs, this book has it all. A small warning, this isn’t for the kitchen weak. Many of the recipes take a little skill and the desire to step out of your comfort zone in terms of ingredients and technique. But man is it worth it.
Chad and Derek basically take your hand and walk you through transforming your diet and kitchen into this magical place they call, Wicked Healthy. There are so many resources, tips, ideas, you will have more information that you ever could have hoped for. Now, I usually like to get right to the recipes. That being said, when you’re at this level of plant based creativity a step by step guide is awesome.
Here are some of the awesome resources they provide:
- What to keep on hand- from equipment to ingredients
- Organization and techniques
- Tips on making healthy amazing food
- How to use the recipes in the book
One of my favorites though, is the cute little random comments in the margins of the pages: “There is no such thing as leftovers. They’re just cooked ingredients waiting to be turned into another dish.” Hilarious and so informative!
Let’s get to these easy homemade vegan corn tortillas shall we?
When I say easy, I mean easy. Flour. Salt. Water. Optional flavor add ins too. I used my amazing new homemade taco seasoning and they turned out FANTASTIC. It really is as simple as mix, set and make. I don’t even have a tortillas press so I used the cookbook to press my tortillas, talk about a multi use book! LOL!
A few tips to make things go smoothly:
- Read the directions a few times, you want to know exactly what you need to do ahead of time.
- Get out all you need and make the plastic bag press ahead of time.
- Before you get started with the final tortillas, take some dough and practice; it takes a few tries to get down the exact pressure you need to press them so that they are the right thickness.
- When you peel the tortillas off of the plastic, don’t pull up but more sideways and pull slowly holding the peeled side flat in your hand when you go to side two.
- Add a layer of vegan butter to warm tortillas because OMG.
Mix the flour and salt (and taco seasoning if using) by hand in a mixing bowl. Drizzle in the warm water in ¼-cup increments, mixing well. (Warm water hydrates the dough faster than cold water and helps you get the right moistness.) The dough should feel soft and a little grainy, like slightly wet Play-Doh. When you roll the finished dough between your palms, you should see a light speckle of masa grains on your skin. Add just enough water to get to that consistency. If adding wet ingredients (see the Options in notes below), such as vegetable purees, herbs, or liquid extracts, you won’t need quite as much water. If adding dry ingredients such as spices, other flours, or seeds, you’ll need a little extra water.
Gather the dough into a ball and place in a zipper-lock bag. Let it rest for 15 to 20 minutes to hydrate the masa. You can also refrigerate the dough ball in a zipper-lock bag for a few days (see Pro Tip in notes below).
When you’re ready to cook some tortillas, heat a heavy pan over medium heat. (I like to use a large cast-iron griddle over two burners so I can cook 3 or 4 tortillas at a time.) Spray or coat the pan with oil, then wipe with a paper towel to leave only a thin film of oil on the pan. If you use a non-stick pan you may not need the oil.
- Get a new gallon-size zipper-lock bag and cut off the zipper top. Cut down the two opposite sides, so you are left with a folded piece of plastic with a crease. This is your nonstick surface for pressing tortillas.
Roll the dough into balls the size of Ping-Pong balls, about 1½ inches in diameter. Place a ball on one half of the plastic, cover with the other half, and flatten slightly with your palm. Place on a tortilla press, and press gently. Tortilla presses vary in width, so rotate the tortilla a few times, pressing the dough to about an 1/8-inch thickness. You can also do this with a heavy flat book.
Gently peel off the plastic, place the tortilla on the hot pan, and cook for about 30 seconds. Be patient and resist the temptation to touch it. When the edges look slightly dry and splintered with teeny cracks, after about 30 seconds or 1 minute, use a spatula to flip the tortilla; cook for 20 seconds more. Repeat one or two more times to get a little bit of color on your tortilla. Transfer to a tortilla warmer or clean kitchen towel, allowing the tortilla to steam and soften for 10 minutes or so. Gentle steaming is important. If you use fresh tortillas right away without steaming, they’re more likely to crack. Keep pressing, cooking, and stacking/steaming tortillas, re-using the zipper-lock bag. Use immediately or keep covered at room temperature for a few hours.
To keep the tortillas for a couple of days in the fridge, add 1½ teaspoons cornstarch to the dough. Cornstarch will make the tortillas more pliable so they’re less likely to crack when chilled.
OPTIONS CORN KERNEL TORTILLAS:
Blanch ¼ cup fresh corn kernels in boiling water for 30 seconds, then drain and cool under cold water. Chop, crush, or pulse the corn in a food processor and add it to the dough. Fresh corn adds great flavor but also some moisture, so dial back the water by a tablespoon or two.
Add ¼ cup raw hemp hearts (shelled seeds) along with the flour. The little bit of extra fat makes the tortillas more pliable and chewy. If you happen to have a beautiful fresh hemp leaf, you could press that into the tortillas as well.
Add ½ tablespoon tomato powder.
Puree 2 tablespoons fresh cilantro leaves and 1/2 teaspoon chopped jalapeño and add to the tortilla mixture.