Making Corn Tortillas from Scratch
There is no substitute for the aroma of fresh nixtamalized corn hitting a hot cast iron pan. These are best eaten within minutes of leaving the heat while they are still pliable and steamy.
Consistency is the difference between a flexible tortilla and a broken one.
The dough should feel like soft modeling clay. If it cracks at the edges when you press it, add water a teaspoon at a time; if it sticks to your hands, add a pinch more masa.
- Tortilla press
- Two pieces of heavy plastic (cut from a gallon freezer bag)
- Cast iron skillet or comal
- Mixing bowl
- Clean kitchen towel
What goes in.
- 2 cupsMasa harina (look for yellow or white corn)
- 1.5 to 2 cupsHot water (near boiling)
- 1/4 tspFine salt (optional)
Finding the clay-like texture
Roll a small ball of dough and flatten it with your thumb. If the edges stay smooth and don't crack, the masa is perfectly hydrated.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Gradually pour in the hot water while mixing with your hand. Knead for 3 minutes until smooth.
Rest the masa
Cover the bowl with a damp towel and let it sit for 10 minutes. This allows the flour to fully absorb the water.
Prepare the press
Place a piece of plastic on the bottom plate of the press. Roll a golf-ball-sized portion of dough and place it in the center. Top with the second piece of plastic.
Press
Lower the handle firmly to create an even, thin disc. Do not press too hard or the tortilla will become difficult to peel.
Sear
Heat your skillet over medium-high heat. Peel the top plastic off, flip the tortilla onto your hand, and peel away the bottom plastic. Lay it gently in the pan.
Flip and finish
Cook for 30 seconds until the edges lift. Flip, cook for another 60 seconds, then flip one final time to encourage the tortilla to puff.
When it doesn't go to plan.
Keep cooked tortillas wrapped in a kitchen towel inside a basket to hold the steam; this keeps them soft.
If your skillet is smoking, turn the heat down slightly; you want charred marks, not burnt flour.
Do not use all-purpose wheat flour; it will not work with this technique.
The ones that keep coming up.
Why do my tortillas crack when I press them?
The dough is too dry. Knead in another tablespoon of warm water and test again.
Can I use a rolling pin instead of a press?
Yes, but use two pieces of plastic to prevent the dough from sticking to the pin and the counter.