Homemade Corn Tortillas
There is a significant difference between store-bought disks and those pressed moments before they hit the heat. Fresh tortillas stay flexible and carry the distinct aroma of toasted corn that anchors a good meal.
Consistency is everything
If the dough is too dry, it will crack; if it is too wet, it will stick to the press. Test the dough by rolling a marble-sized ball between your palms; it should be smooth and leave almost no residue on your skin.
- tortilla press
- two sheets of thick plastic cut from a freezer bag
- heavy cast iron skillet or comal
- clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1 1/2 cupswarm water
- 1/4 tspfine sea salt (optional)
Mastering the release
Always use two sheets of plastic to line your press. Peel the top plastic layer back slowly, then flip the tortilla onto your hand and peel the second sheet away before moving it to the pan.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Pour in the water and mix with your fingers until a cohesive dough forms. Knead in the bowl for two minutes until it feels uniform.
Rest the dough
Cover the bowl with a damp towel and let it sit for 10 minutes. This hydrates the corn particles properly.
Form the balls
Roll the dough into equal portions, roughly the size of a golf ball. Keep them covered under the damp towel while you work to prevent drying.
Press
Place a dough ball between the plastic sheets on the press. Apply firm, even pressure to flatten it into a thin circle.
Cook
Heat your skillet over medium-high heat. Carefully peel the plastic and transfer the tortilla to the hot surface. Cook for about 60-90 seconds, flip, and cook for another minute until small charred spots appear.
Other turns to take.
Blue Corn
Substitute blue masa harina for a deeper, earthier profile.
Chili Infused
Add a teaspoon of finely ground dried ancho chili powder to the dry masa for color and mild heat.
When it doesn't go to plan.
If the tortilla edges crack during pressing, your dough is too dry. Add water one teaspoon at a time.
The skillet must be very hot; if the tortilla stays pale for too long, it will become brittle rather than soft.
Keep finished tortillas wrapped in a clean, thick towel inside a basket; the trapped steam is what keeps them pliable.
The ones that keep coming up.
Can I use regular corn flour or cornmeal?
No. You must use masa harina, which is nixtamalized corn. Standard cornmeal lacks the chemical transformation necessary to bind into dough.
Why did my tortilla stick to the plastic?
The dough likely has too much moisture or the plastic is too thin. Ensure you are using heavy-duty freezer plastic or a cut-up zip-top bag.
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