Hand-Pressed Corn Tortillas
There is a specific tactile memory to working with masa harina that supermarket packs cannot replicate. You are looking for a supple, uniform dough that yields to the touch without sticking to your palm.
Master the texture of the dough
If the dough cracks when pressed, it is too dry; add water by the teaspoon. If it sticks to the plastic, it is too wet; add masa a pinch at a time.
- cast iron tortilla press
- heavy-bottomed cast iron skillet or comal
- two pieces of heavy plastic cut from a gallon freezer bag
- clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1.5 cupswarm water (plus extra for adjustment)
- 1/4 tspfine sea salt
Consistency through compression
Use a steady, firm pressure on the lever of the press. Do not over-compress or the tortillas will be thin and tough rather than tender.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Pour in the water and work it with your hands for three minutes until it forms a cohesive, smooth ball.
Portion
Divide the dough into twelve equal golf-ball-sized spheres. Keep them covered with a damp towel to prevent drying.
Press
Place a plastic sheet on the press. Set one ball in the center, cover with the second plastic sheet, and press firmly until the tortilla is roughly 1/8-inch thick.
Cook
Heat the skillet over medium-high heat. Peel the tortilla from the plastic and lay it flat in the pan. Cook for 30 seconds, flip, then cook for another 30 seconds.
Finish
On the final side, watch for the tortilla to puff slightly. Transfer immediately to a towel-lined basket to steam and soften.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, nuttier flavor and a striking visual presentation.
Herb Infused
Fold finely minced cilantro or epazote directly into the dry masa flour before adding water.
When it doesn't go to plan.
Keep your pan completely dry; never use oil for cooking corn tortillas.
If your pan starts smoking heavily, pull it off the heat for a minute to regulate the temperature.
Always use warm water to help bloom the corn starch in the flour.
The ones that keep coming up.
Why are my tortillas snapping in half?
The dough is too dry. You need to incorporate more water until the dough feels like soft play-dough.
Can I use a rolling pin instead of a press?
Yes, but you must work between two sheets of plastic and use a very consistent touch to ensure an even thickness.
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