Homemade Corn Tortillas
 
 
Author:
Serves: 16 5-6 inch tortillas
Ingredients
  • 1¾ cups masa harina (the Maseca brand seems to be the most popular)
  • 1 cup plus 2 tablespoons hot water
  • A few tablespoons cold water, as needed
Gadgets & materials:
  • A tortilla press, I have this one. (Or go without like she did – brave girl)
  • Medium weight plastic – cut up plastic trash bags or storage bags (ie, NOT thin cling wrap)
Instructions
  1. Mix the masa harina with the hot water. Cover and set aside on your countertop for at least 30 minutes.
  2. While you’re waiting on that, cut your plastic into squares just larger than the surface of your tortilla press. (You’ll use 2 plastic pieces at a time – one for the top, one for the bottom). Cut up a bunch of plastic – I can sometimes get a few tortillas out of one round of plastic, but when they start to stick, it’s easier to start fresh again.
  3. Have a margarita and continue to wait for your dough.
  4. When your 30 minutes is up, form the dough into a ball. It’ll be a bit crumbly, so add some cold water, one tablespoon at a time, until the dough is soft without being sticky. It should be similar in texture to play-doh. If you’ve added too much water, it’s ok, just add a little more of the corn flour.
  5. Gently knead the dough to help it form into a semi-pliable ball (this is not pizza dough). Cut the ball in half, and half again, etc., etc., until you have about 16 pieces. Roll them in your hands to form into little balls. Place on a plate and cover with plastic or a towel so they don’t dry out as you go.
  6. Heat your pan or cast iron skillet to medium.
  7. Place your plastic on both sides of your tortilla press (I spray mine lightly with a little canola spray – I’m not sure if this is completely necessary, but it works). Place your dough ball in the center and press down. You’re trying for a tortilla that is less than ⅛-inch thick. Lift the press up, and carefully peel the top layer of plastic off. Gently pick it up, flip the dough side down in your other hand and gently peel off the other side.
  8. Place tortilla in your pan and cook for about 20 seconds until it releases. Flip, cook for 30 seconds more until it starts to brown. Flip again and cook for 30 seconds to a minute, until your tortilla starts to puff up. If your tortilla puffs up, you’ve done well. Be careful not to overcook your tortilla, or it’ll become dry and crack more.
  9. Place finished tortillas in a towel or foil and cover to keep warm while you finish the rest. I generously salt mine before serving.
Recipe by Love and Lemons at https://www.loveandlemons.com/?p=3922