Fresh Masa Corn Tortillas
There is a distinct difference between a store-bought tortilla and one made minutes before serving. The aroma of toasted corn is the indicator that you have done it correctly.
Consistency is everything
The dough should not crack at the edges when pressed. If it does, add more water, a tablespoon at a time, until the dough is supple and smooth.
- Tortilla press
- Cast iron skillet
- Two pieces of thick plastic (cut from a gallon freezer bag)
- Clean kitchen towel
What goes in.
- 2 cupsnixtamalized corn flour (masa harina)
- 1.5 cupswarm water (plus extra as needed)
- 1/4 tspfine sea salt
The squeeze check
Roll a small ball of dough and press it between your thumb and forefinger; if the edges are jagged, the dough is too dry. It should hold a clean, smooth edge under pressure.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Pour in the water and work it with your hands until the flour is fully hydrated and the texture is consistent throughout.
Rest the dough
Cover the bowl with a damp towel and let it sit for 15 minutes. This allows the corn flour to fully absorb the moisture.
Divide
Roll the dough into golf-ball-sized spheres. Keep them covered under the damp towel while you work so they do not dry out.
Press
Place a plastic sheet on the bottom of the press, set a dough ball in the center, and cover with the second sheet. Close the press and apply firm, steady pressure to create a thin, even circle.
Cook
Preheat your cast iron skillet over medium-high heat. Peel the tortilla from the plastic and lay it carefully into the dry pan. Cook for 30 seconds, flip, then cook for another 60 seconds until light brown spots appear. The tortilla should puff slightly once flipped.
Other turns to take.
Blue Corn
Substitute blue corn masa harina for a deeper, earthier flavor and a distinct slate-grey color.
When it doesn't go to plan.
Keep cooked tortillas inside a clean kitchen towel inside a tortilla warmer; the steam softens them as they sit.
If your skillet is too cool, the tortillas will turn into crackers rather than remaining pliable.
Do not use oil in the pan; it will fry the tortilla rather than toasting it.
The ones that keep coming up.
Why are my tortillas breaking when I peel them?
The dough is likely too dry. Add a splash of water and knead it for another minute.
Can I use a rolling pin instead of a press?
Yes, though it is harder to achieve an even thickness. Work between two sheets of plastic to prevent sticking.
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