Traditional Corn Tortillas
A good tortilla hinges on the hydration of the masa. Once you master the tactile feedback of the dough, you will never go back to store-bought.
The dough needs to feel like memory foam.
If the edges crack when you press a ball of dough, add a teaspoon of water at a time until it is pliable. Keep the dough covered with a damp cloth at all times to prevent it from drying out.
- Tortilla press
- Heavy cast-iron skillet or comal
- Two sheets of heavy plastic (cut from a gallon freezer bag)
- Clean kitchen towel
What goes in.
- 2 cupsmasa harina
- 1 1/2 cupswarm water
- 1/4 tspfine sea salt
Managing the Plastic
Place your plastic sheets on both the top and bottom plates of the press. This prevents the masa from sticking to the metal and allows you to peel the tortilla away cleanly without tearing.
The method.
Mix the masa
In a medium bowl, combine the masa harina and salt. Gradually pour in the warm water while mixing with your hand. Knead the dough in the bowl for about 3 minutes until it is smooth, soft, and leaves no residue on your fingers.
Divide and shape
Divide the dough into 12 to 14 golf-ball-sized portions. Roll each between your palms until smooth and keep them under a damp cloth.
Press
Place a ball between the two plastic sheets in the center of the press. Close the lid and press down firmly. Open the press and rotate the tortilla 180 degrees, then press again to ensure an even thickness of about 1/8 inch.
Cook
Heat your skillet over medium-high heat until a drop of water dances on the surface. Peel the top plastic sheet off the tortilla, flip the tortilla onto your hand, and peel away the second sheet. Lay it flat in the skillet.
Flip and finish
Cook for 30 seconds until the edges look dry. Flip it and cook for 1 minute; it should puff slightly. Flip one last time for 10 seconds to set the other side. Remove to a warmer lined with a cloth.
Other turns to take.
Blue Corn
Substitute blue masa harina for the traditional white or yellow variety for a deeper, earthier profile.
When it doesn't go to plan.
If your skillet is too cool, the tortillas will turn out tough and leathery instead of soft.
If the dough sticks to the plastic, it is too wet; add a tablespoon of masa harina.
Stack the cooked tortillas immediately in a towel-lined basket to let them steam themselves into softness.
The ones that keep coming up.
Can I use cornmeal instead of masa harina?
No. Cornmeal is ground dried corn and will not bind. Masa harina is made from corn treated with lime (nixtamalized), which is the only way to get the dough to hold together.
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