Homemade Corn Tortillas
There is a significant difference between a bag-bought tortilla and one made minutes before the meal. The scent of toasted corn is immediate, and the texture is pliable enough to hold a filling without breaking under pressure.
Consistency is everything with the dough.
If the dough cracks at the edges when pressed, it is too dry. If it sticks to the plastic lining of your press, it is too wet.
- tortilla press
- cast iron skillet or comal
- heavy-duty plastic freezer bag
- mixing bowl
- kitchen towel
What goes in.
- 2 cupsmasa harina
- 1.5 to 2 cupswarm water
- pinchfine sea salt (optional)
Managing the moisture
Your hands should remain clean after kneading. Add water one tablespoon at a time to keep the masa supple but not sticky.
The method.
Mix the dough
Combine the masa harina and salt in a bowl. Pour in 1.5 cups of warm water and mix by hand. Knead for 2 minutes until smooth. If it feels like dry clay, add more water.
Form the balls
Divide the dough into balls about the size of a golf ball. Keep them covered with a damp towel so they do not dry out.
Prepare the press
Cut a heavy plastic freezer bag to create two sheets of plastic. Place one on the bottom plate of the press, set a dough ball in the center, and cover with the second plastic sheet.
Press
Close the press and apply firm, even pressure. Open and rotate the tortilla 180 degrees, then press again to ensure an even thickness.
Cook
Heat your skillet over medium-high heat. Peel the tortilla from the plastic and lay it flat on the dry surface. Cook for 30 seconds, flip, then cook for another 60 seconds until the edges look dry and small brown spots appear.
Steam
Place cooked tortillas inside a clean kitchen towel lined basket. The residual heat and trapped steam finish the texture.
Other turns to take.
Blue Corn
Substitute blue masa harina for a nuttier, earthier flavor.
Herb Infused
Fold finely minced cilantro or epazote into the dough before pressing.
When it doesn't go to plan.
Always use a dry pan; do not add oil or butter to the skillet.
If the tortilla sticks to the plastic, you need to add a bit more flour to the dough.
If the tortilla breaks when you remove it from the press, your dough needs more water.
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 meal will not bind.
How long do they keep?
These are best eaten within minutes of cooking. If you must store them, keep them in an airtight container for up to two days and reheat on a hot skillet.
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