Corn tortillas are a staple food in Mexican cuisine and are used in many dishes such as tacos, quesadillas, and enchiladas. Making corn tortillas from scratch using a tortilla press is an easy and rewarding process.
Ingredients:
2 cups of masa harina
1 1/2 cups of warm water
1/2 tsp of salt
Equipment:
Tortilla press
Plastic wrap or parchment paper
Cast iron skillet or griddle
Spatula
Instructions:
Mix the masa harina with salt in a large bowl.
Masa harina is a type of flour made from dried corn that has been treated with an alkaline solution, such as lime or ash. This process is known as nixtamalization and helps to soften the corn and improve its nutritional value. Masa harina can be found in most grocery stores or online.
Add warm water to the bowl and mix until a dough forms. Knead the dough for a few minutes until it’s smooth and pliable.
The amount of water you need may vary depending on the humidity and temperature of your kitchen. Start by adding 1 1/2 cups of water and mix until the dough comes together. If the dough is too dry, add more water, a tablespoon at a time. If the dough is too wet, add more masa harina, a tablespoon at a time. Knead the dough for a few minutes until it’s smooth and pliable.
Divide the dough into equal-sized balls, about the size of a golf ball. You should be able to make around 12 to 15 balls from the amount of dough listed in the ingredients.
Dividing the dough into equal-sized balls will help ensure that your tortillas are the same size and thickness. Use a kitchen scale or measuring cup to divide the dough if you want precise measurements.
Cover the dough balls with a damp cloth or plastic wrap to prevent them from drying out.
Corn dough can dry out quickly, especially in dry or hot conditions. Covering the dough balls with a damp cloth or plastic wrap will help prevent them from drying out and becoming difficult to work with.
Preheat a cast iron skillet or griddle over medium-high heat.
Using a cast iron skillet or griddle will help ensure that your tortillas cook evenly and develop a nice crust. Preheat the skillet or griddle over medium-high heat for a few minutes before cooking the tortillas.
Take one of the dough balls and flatten it slightly with your hands.
Flattening the dough ball slightly will make it easier to press with the tortilla press.
Place the dough ball on a piece of plastic wrap or parchment paper. Cover it with another piece of plastic wrap or parchment paper.
Covering the dough ball with plastic wrap or parchment paper will prevent it from sticking to the tortilla press and make it easier to transfer to the skillet or griddle.
Place the tortilla press on top of the dough ball and press down firmly to make a tortilla. If you don’t have a tortilla press, you can use a heavy pan or book to press the tortilla thin.
A tortilla press is a small device that is used to flatten corn dough into thin, round discs. To use a tortilla press, place the dough ball between two pieces of plastic wrap or parchment paper and press down firmly until the dough is flattened into a thin, round tortilla.
If you don’t have a tortilla press, you can use a heavy pan or book to press the tortilla thin. Place the dough ball between two pieces of plastic wrap or parchment paper and press down firmly with a heavy pan or book until the dough is flattened into a thin, round tortilla.
Peel off the plastic wrap or parchment paper from both sides of the tortilla.
Carefully peel off the plastic wrap or parchment paper from both sides of the tortilla. If the tortilla sticks to the plastic wrap or parchment paper, use a spatula to gently loosen it.
Using a spatula, carefully transfer the tortilla to the preheated skillet or griddle.
Carefully lift the tortilla with a spatula and transfer it to the preheated skillet or griddle. Be sure to place it gently to avoid tearing or breaking the tortilla.
