Making Fresh Corn Tortillas
To make fresh corn tortillas, mix masa harina with warm water until the dough feels like soft modeling clay, press it into thin discs, and cook on a scorching hot ungreased cast iron skillet for about 30 seconds per side until they puff.
Texture is everything
The dough must not be tacky; if it sticks to your fingers, add a dusting of masa. If it cracks at the edges when pressed, it needs a teaspoon more water.
- tortilla press
- two sheets of thick plastic cut from a freezer bag
- cast iron comal or heavy skillet
- kitchen towel
What goes in.
- 2 cupsmasa harina
- 1.5 cupswarm water (plus extra as needed)
- 1/4 tspfine sea salt
The parchment/plastic barrier
Always use two pieces of plastic to line your press. It allows you to peel the delicate raw tortilla away from the press without it tearing or sticking.
The method.
Mix the dough
Combine masa harina and salt in a bowl. Gradually pour in the warm water while mixing with your hand. Knead for 2 minutes until smooth.
Rest the masa
Cover the bowl with a damp towel and let it sit for 10 minutes. This allows the corn flour to fully hydrate.
Divide and shape
Roll the dough into 12 equal balls, roughly the size of a golf ball. Keep them covered with the damp towel so they do not dry out.
Press
Place a plastic sheet on the press, set a dough ball in the center, cover with the second sheet, and close the press firmly. Flatten until the tortilla is about 1/8-inch thick.
Cook
Lay the raw tortilla onto a preheated, dry cast iron skillet over medium-high heat. Flip after 30 seconds, cook for another 45 seconds, then flip once more to encourage the pocket of air to puff.
Steam
Remove the cooked tortilla immediately and place it inside a clean kitchen towel. The residual heat and steam will keep them pliable.
Other turns to take.
Blue Corn
Substitute blue masa harina for the white or yellow variety; it has a slightly earthier, nuttier finish.
When it doesn't go to plan.
Keep the heat high. If the skillet is not hot enough, the tortillas will dry out before they cook through.
Do not crowd the skillet; one or two at a time is sufficient to maintain temperature control.
If your dough cracks when pressing, the masa is too dry. Add water a teaspoon at a time until it is supple.
The ones that keep coming up.
Can I use regular corn flour?
No. You must use masa harina, which is corn that has been treated with lime (nixtamalized). Regular corn flour will not form a dough.
How do I store leftovers?
Keep them in an airtight bag in the refrigerator for up to three days. Reheat briefly on a hot skillet to soften.
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