These little sweethearts were made last night along with my fantastical vegan posole. This version has a few tweaks compared to the last time I made them. Next time? I'm going full masa, no messing around here.
Tortillas (especially homemade) are the perfect compliment to any meal but especially the posole or that delicious tostada I made a while back. Challenge yourself... make the tortillas; you won't be sorry!
Yield: about 14 small-ish tortillas
2 cups masa
1 cup white whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup Earth Balance
3/4 cup hot water (hot like, let the tap run for a while, not boiling)
In a bowl, combine masa, flour, salt and baking powder. Cut in Earth Balance, creating a crumbly mixture. Add water and use a fork to incorporate. Once dough is formed, knead with your hands to combine and form a nice looking ball. Ha!
Let the dough rest for about one hour. I covered it and let it sit on the counter.
When ready, piece out your dough into smaller balls about 2 1/2 to 3 inches wide.
When using a tortilla press, which you should... they're cheap and make the process so easy, put one of your mini balls in between parchment paper and press using the tortilla press. Repeat for all mini balls.
Simultaneously while pressing your balls ( :) ), heat a pan to med/high heat then add your tortillas... as many as you can fit; I did about two or three at at time.
Let cook for about 1 to 2 minutes on the first side, or until toasty brown, then flip and repeat for the other side.
Use a tortilla warmer to keep them warm, then as they come off the stove, pop them in and they will stay warm and moist.
To serve with posole, I added them on the side and brought the tortilla warmer over for extras.
These also make great 'pizza' dough for the little ones. You could also use them as sandwich bread... they're just that good!