I love these two recipes and make them often. The photos are a little old—and they’ve made me crave this meal again. We’re big fans of burritos: quick, easy, and far better when components are homemade. Everything can be prepared ahead and assembled at mealtime. In this case the meal was served with homemade refried beans and locally raised ground beef (which you can swap for a vegetarian filling or omit entirely), plus cheese and fresh tomatoes. I usually add lettuce, but for these I used a bit of parsley that was left in the fridge for a touch of green.
Corn Tortillas Burrito Sauce
Author Erin Dooner
Print Recipe
Ingredients
Corn Tortillas
- 2 cups masa harina
- 1/4 teaspoon salt
- 1 1/2 cups water
Burrito Sauce
- 8 oz tomato sauce (or 1 cup 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
- Mix the masa harina, salt, and water until combined. Divide the dough into 16 equal pieces. I often roll the dough into a log and slice it into rounds.
- If you have a tortilla press, line it with plastic wrap and press each dough ball into a roughly 6″ round. If you prefer a rolling pin (my preferred method), place the dough between two pieces of plastic—cut open a Ziploc bag and use the plastic sheets to prevent sticking—then roll gently.
- Corn dough contains no gluten and won’t stretch like wheat dough, so handle it gently. Roll mainly through the center (similar to shaping pie crust), turning and re-rolling to form a round tortilla. When the tortilla is about 6″ across, carefully peel back one side of the plastic, flip the plastic over, lift the other side, then flip the tortilla onto your hand and remove the plastic. Place the tortilla in a very hot, dry skillet (cast iron is ideal) over medium to medium-high heat. Cook about 50 seconds per side. Keep cooked tortillas warm between two dish towels so they soften as you finish the batch. When cool, store in a sealed bag to preserve freshness.
- If you need more guidance, search for videos on “how to make corn tortillas”—visuals can be helpful. These tortillas stay fresh for a couple of days in a sealed bag; you can halve the recipe if needed, or freeze leftovers. Stale tortillas can be baked into chips.
Burrito Sauce
- Combine all sauce ingredients in a small pot and bring to a boil. If the seasoning seems strong, add extra tomato sauce or water, or a small spoonful of tomato paste with water to adjust consistency. If you puree diced tomatoes yourself the sauce will be a bit chunkier but still flavorful. Reduce heat and simmer 15–20 minutes. Taste and adjust vinegar or sugar depending on the acidity of your tomatoes (home-canned, store-bought, or frozen tomatoes vary). Serve the sauce with burritos, breakfast burritos, or as a dip with chips.
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