Fresh Corn Tortillas
There is a distinct difference between the flexibility of a fresh tortilla and the brittle nature of store-bought versions. Once you learn to feel the hydration of the dough, you will never go back to packaged rounds.
Consistency is everything
The masa should feel like soft clay—it should not crack at the edges when pressed, nor should it leave residue on your hands.
- tortilla press
- two sheets of heavy plastic (cut from a freezer bag)
- cast iron comal or heavy skillet
- large mixing bowl
- clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1.5 to 2 cupswarm water
- 1/4 tspfine sea salt (optional)
Mastering the dough texture
Roll a small ball of dough and flatten it between your palms. If the edges are jagged, add water by the tablespoon; if it sticks to your skin, add a dusting of flour.
The method.
Mix the base
Combine the masa harina and salt in a bowl. Gradually pour in the warm water while stirring with your fingers to break up any lumps.
Knead the masa
Knead the dough for three minutes until it is smooth. Cover the bowl with a damp towel to keep it from drying out while you work.
Press
Line your press with the two plastic sheets. Place a golf-ball-sized sphere in the center, close the press, and apply firm, even pressure.
Sear
Heat the comal over medium-high heat. Peel the tortilla from the plastic and lay it flat onto the hot surface. Cook for 30 seconds until the edges lift slightly.
Flip
Flip and cook for another minute. A slight puff in the center indicates the steam has finished the cooking process.
When it doesn't go to plan.
Keep the cooked tortillas wrapped in a towel inside a basket to steam and soften as they rest.
If your comal starts to smoke, wipe it down with a dry paper towel to remove any stray bits of masa that will burn and turn bitter.
Use warm water, not cold; it helps hydrate the corn flour more effectively for a flexible final product.
The ones that keep coming up.
Why do my tortillas keep cracking?
The dough is too dry. Add a tablespoon of warm water at a time and knead it until the surface is satin-smooth.
Can I use a rolling pin instead of a press?
Yes, but it is difficult to get the thin, uniform thickness required. If you use a rolling pin, work between two sheets of plastic and rotate the dough frequently.
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