Fresh Corn Tortillas
There is no substitute for the fragrance of masa hitting a hot cast iron surface. These are sturdy enough to hold heavy fillings but flexible enough to roll, provided you keep them covered and steaming the moment they leave the pan.
Consistency is everything
The hydration of your masa depends on the humidity in your kitchen; add the water slowly so the dough remains tacky but does not stick to your hands.
- Tortilla press
- Heavy cast iron skillet or comal
- Large mixing bowl
- Plastic freezer bag
- Clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1 1/2 to 1 3/4 cupswarm water
- 1/4 tspfine sea salt
The thumb-press check
Flatten a small ball of dough with your thumb. If the edges crack, the dough is too dry; add water one tablespoon at a time until the edges stay smooth.
The method.
Mix the dough
Combine masa harina and salt in a bowl. Gradually pour in the warm water while mixing with your hand to break up any lumps. Knead for 2 minutes until the dough is smooth and uniform.
Rest
Cover the bowl with a damp towel and let it rest for 10 minutes. This allows the corn flour to fully hydrate.
Prepare the press
Cut a gallon-sized freezer bag down the sides to create two plastic sheets. Place one sheet on the bottom plate of the press.
Press
Roll a portion of dough into a golf-ball-sized sphere. Place it in the center of the plastic, cover with the second sheet, and press down firmly with the handle.
Cook
Peel off the top plastic, flip the tortilla onto your hand, and peel the second plastic away. Lay it gently onto a screaming-hot cast iron skillet. Cook for 30 seconds, flip, then cook for 60 seconds until the edges look dry and charred spots appear.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, earthier profile.
Herb-Infused
Finely mince fresh cilantro or epazote and fold it into the masa before adding water.
When it doesn't go to plan.
Keep your finished tortillas stacked inside a clean kitchen towel to trap the steam; this keeps them flexible.
If you don't have a press, use a heavy-bottomed skillet or a flat-bottomed plate to flatten the dough between the plastic sheets.
The pan is ready when a drop of water flicked onto it evaporates instantly.
The ones that keep coming up.
Can I use regular corn flour instead of masa harina?
No. Masa harina is treated with lime, which allows the starch to gelatinize. Standard corn flour will not form a dough.
Why are my tortillas snapping when I roll them?
The dough was likely too dry or cooked too long. Keep them tightly wrapped in the towel to maintain moisture.
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