Recipe courtesy of Antonia Lofaso

Tacos with Homemade Corn Tortillas

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This recipe calls for masa harina, a specially treated, finely ground corn flour. If your local supermarket doesn't have masa harina, check a Mexican specialty store or a high-end grocery store. At some Mexican specialty stores, you can even buy tortilla dough already made and read to be shaped and cooked. Either way, kids will love the process of working and shaping the dough with their hands.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 16 tacos
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  1. Combine the masa and baking powder in a large bowl and add 1 1/2 cups warm water. Knead the mixture to form your dough. If the dough is too dry, gradually add more water until the dough is soft and pliable.
  2. Spray an 8- to 12-inch saute pan lightly with nonstick vegetable oil spray and heat it on medium-high.
  3. Shape the masa dough into 16 balls of equal size. Press each ball of dough until it's about 1/8 inch thick (see Cook's Note). If the edges of the dough start to crack when it's pressed, add a little water to it.
  4. Cook each tortilla in the saute pan for about 1 minute on each side. To keep them warm, simply wrap them in a clean dish towel.
  5. In an 8-inch saute pan, heat the vegetable oil on high and add the ground sirloin. Cook, breaking the beef into smaller pieces, for 4 to 5 minutes, until the beef is almost fully cooked, and drain away the excess fat.
  6. Return the pan to the heat and add the cumin and coriander. Cook, stirring, for another 2 minutes.
  7. Serve the tacos with your family's favorite toppings.

Cook’s Note

Tortilla presses are inexpensive, and you can find them at specialty markets or online. If you don't have a press, don't worry. You can press the tortillas by placing a ball of dough between sheets of plastic wrap or wax paper and pressing gently with the bottom of a pan.

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