Corn Tortillas

  Posted on March 12, 2012  by Leslie Blythe  No comments

I found a brand new tortilla press in my mother-in-law’s cupboard. Of course, I had to use it. I figure once I master the plain corn tortilla, then I can make “special” tortillas with chipotle and herbs.

You’ll need a special corn flour called masa harina for making the tortillas. Masa harina is corn flour that has been treated with calcium hydroxide or “lime” which makes it more nutritious by releasing the niacin in the corn, and easier to digest. Masa flour can be found at Mexican markets or online at www.amazon.com. Flour tortillas are made with all-purpose flour.

You can roll out the masa with a rolling pin, between pieces of wax paper or form a thin pancake with the dough between your hands. You will get more consistent results by using a tortilla press. These are available in Mexican markets (or online at Amazon) and come either in wood or cast iron.

Corn Tortillas

Makes 16-18 tortillas

2 cups masa harina
1½ to 2 cups water

Step 1- Mix the dough
To start, place the masa harina in a medium mixing bowl. Using your hands, mix together the masa harina with enough water to make a firm but moist dough that is a nice rolling consistency like children’s modeling clay.

Tip
If the dough is dry and crumbly, knead in more water, 1 tablespoon at a time.

Once you’re happy with the consistency of the dough, let it rest for about 15 minutes to even out the moisture and make the dough easier to roll.

Step 2 – Shape the dough into balls
Use your fingers to divide the dough into 12 even portions, and roll them into balls.

Place one ball between two pieces of waxed paper that are about 7 inches square. If you have a tortilla press, now is the time to pull it out. Otherwise, a rolling pin works fine.

With the tortilla press or rolling pin, flatten the dough ball into a 6-inch circle between the waxed paper pieces. Repeat this shaping step with the remaining balls.

Tip
Keep the waxed paper in place until cooking time to keep tortillas from drying out and for easier transport.

Step 3 – Cook the tortillas
Carefully peel off the top sheet of waxed paper and place the tortilla, paper side up, on a medium-hot ungreased skillet or griddle. As the tortilla begins to heat (this should take about 20 seconds), peel off the remaining sheet of waxed paper.

Cook each tortilla for 2 to 2½ minutes, turning occasionally, until the tortilla is dry and lightly toasted. (Note: Corn tortillas do not brown much.)

Make-Ahead Directions
Tortillas freeze well for up to 1 month. Stack them, separated by two layers of waxed paper, and place in a freezer bag and freeze. Thaw before using.