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Digital Subscriptions > Vegan Food & Living Magazine > April 2018 > TACO FEVER


Cook to a different beat and unleash the flavours of Mexico with tasty tacos

How to make corn tortillas

Here is your basic tool – the humble corn tortilla. There is nothing complicated about this recipe, but if this is your first time making tortillas, you will probably get it wrong a few times before you get it right. Stick with it though, as it is just a knack that comes with practice and experience and the results will transform any taco! Masa harina is a flour made from grinding dried field corn or maize. It is available from online suppliers if you cannot find it in your supermarket.

By Felipe Fuentes Cruz and Ben Fordham

Makes 10 8cm (3¼in) tortillas | Prep 15 mins | Cook 20 mins | Calories 73 (per tortilla)

200g (7oz) masa harina (fine yellow cornflour/maize)

300ml (10½floz) warm water

¼ tsp sea salt

clean plastic bag

tortilla press (optional), or a large saucepan

1 Put the masa harina, water and salt in a mixing bowl and mix them well for 3-5 minutes until you have a smooth, pliable dough.

2 Divide the mixture into 10 equal pieces and roll into balls.

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About Vegan Food & Living Magazine

Are you a vegan that's cooking on a budget? This issue is for you! The April edition is packed with dishes that compromise on the cost rather than the flavour. Also, we check out the history of plant milk, get creative with tacos, have fun foraging and discover the top 10 ingredients with medicinal benefits. We've also increased the number of pages in this issue to 132, so there are even more great features for you to check out, including our special eco section. Here you can find out what happens to your waste, we reveal the best way to cut down on plastic and share seven easy eco swaps you can make today. Plus this issue comes with a free meal planner wall chart.