Homemade tortillas made from corn and flour

Ingredients for 2 servings:

• 150 g corn kernels, approx. 1 cooked corn cob or from the can
• 150 g flour
• 1 pinch of salt
• Flour for dusting

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 41 minutes

Corn kernels, cooked or canned instead of corn flour, great for delicious tacos

Cook the corn and cut the kernels from the cob, or let canned corn drain slightly. Then puree the corn. Knead the corn puree with the flour and a good pinch of salt until you have a smooth dough. Add a little more flour or water if necessary. Let the dough rest briefly. Then divide the dough into 4 or 6 smaller tortillas, flatten each one, dust with extra flour, and roll out thinly. Fry the tortillas individually in a hot, nonstick pan without fat for about 30-60 seconds on each side, until they have light brown spots. Fill the tortillas and enjoy! Just like store-bought tortillas, these can also be reheated briefly in the microwave. Regular wheat flour works as the flour, but fine whole wheat flour also works, adding a little extra water if necessary. Corn flour will probably work fine too.