Yellow Cornmeal Tortillas (For Soft Shell Tacos)

There's nothing like the smell of a cornmeal tortilla toasting in the pan to get you looking forward to dinner. These are dry-fried, with a dusting of coarse maize meal that gives them a slightly nutty bite.

Here in the west of Ireland we wrap almost everything in tortillas, and we always make too many tacos, so leftovers are a regular part of our week. Luckily they're very versatile.

A quick note on words: we use "tortilla" for the flatbread and "taco" for the finished dish with its filling.

Ways to use them

• Fill with smoky lentil taco filling and pico de gallo.
• Wrap curries, rice, chili, roasted vegetables or salads.
• Brush with garlic oil and herbs and serve with olive tapenade or hummus.
• Spread with tomato paste and toppings for a quick flatbread pizza.
• For something sweet, spread with cocoa spread and add sliced banana.
• Crisp leftovers in a dry pan and serve with hummus or raita.

Ingredient notes and swaps

• Cornmeal vs masa harina: authentic corn tortillas use masa harina, corn treated with lime (nixtamalised), which forms a pliable dough. This recipe uses fine yellow cornmeal with flour for an easier dough you can find in any supermarket.
• Gluten-free: use masa harina alone with water and salt.
• Oil: a little oil keeps the tortillas soft.

Tips for success

• Don't skip the chilling: cold dough is much easier to roll thinly.
• Dust with coarse maize meal, or roll between two sheets of baking paper, to stop sticking.
• Cook in a hot, dry pan until spotted brown, then stack under a clean tea towel to keep soft.

Variations

• Herb tortillas: knead in chopped coriander or chives.
• Spiced: add a pinch of chili powder or cumin to the dough.
• Tostadas: bake leftover tortillas until crisp and top with beans and salsa.