- 1 c masa harina (such as Maseca brand) instant corn flour
- hot (not boiling) tap water, about 3/4 c – 1 c
- 1/2 t salt
Equipment:
- Plastic sheets cut from heavy Zip-Loc bags, Ziploc Storage Bags Gallon, 75 Count
- Tortilla press, Victoria 8 Inch Cast Iron Tortilla Press
- Damp towel, Salsa Stripe Multi-Color Kitchen Towels
- Basket or plate with clean dishtowel on top to store warm tortillas, Tortilla Basket
Put masa in large bowl. Add some of the hot water, mix with fingers, add more as needed. Once it’s pulled together, knead for several minutes until it feels like Play-Doh.
Cover with damp towel, let rest 20-30 m.
Heat griddle or flat pan to medium-high.
Break masa into handful-sizes pieces, roll into balls a bit smaller than tennis-ball-sized, about 2″ wide. If they’re too small, the thin tortillas might break.
Best tips on how to keep the tortilla from sticking to the plastic and breaking: Put plastic on each side of the tortilla press. Put a masa ball in the middle and lightly press with palm. Then press the masa ball until flattened to about 5″ diameter. Carefully remove the top plastic sheet on the the tortilla while it’s on the press, put the sheet back on, flip onto opposite hand, remove the other sheet, remove the first sheet, and place in pan.
Heat 30-45 s, then carefully turn it with hands or spatula. Heat another minute, flip again, and cook until it puffs up – press in the middle with finger or spatula if needed.
Place tortilla on towel in basket or plate, wrap it, and do the next one.
Covering them with the towel helps them re-moisturize in the steam. When done, let them steam in the wrapped towel for at least 15 m.
Photo and cinematography by smboro
Homemade Tortillas
Credit: eat-well-travel-often.com
Ingredients
- 1 c masa harina (such as Maseca brand) instant corn flour for 6 tortillas. Use 2c + 2c water for 12
- hot (not boiling) tap water, about 3/4 c – 1 c
- 1/2 t salt Equipment:
- Plastic sheets cut from heavy Zip-Loc bags
- Tortilla press
- Damp towel
- Basket or plate with clean dishtowel on top to store warm tortillas
Directions
- Put masa in large bowl. Add some of the hot water, mix with fingers, add more as needed. Once it’s pulled together, knead for several minutes until it feels like Play-Doh. Cover with damp towel, let rest 20-30 m.
- Heat griddle or flat pan to medium-high. Break masa into handful-sizes pieces, roll into balls a bit smaller than tennis-ball-sized, about 2″ wide. If they’re too small, the thin tortillas might break. Look for tips on how to keep the tortilla from sticking to the plastic and breaking: Put plastic on each side of the tortilla press. Put a masa ball in the middle and lightly press with palm. Then press the masa ball until flattened to about 5″ diameter. Carefully remove the top plastic sheet on the the tortilla while it’s on the press, put the sheet back on, flip onto opposite hand, remove the other sheet, remove the first sheet, and place in pan with your palm up.
- Transfer tortilla to a pan and heat for 30-45 s, then carefully turn it with hands or spatula. Heat another minute, flip again, and cook until it puffs up – press in the middle with finger or spatula if needed. Place tortilla on towel in basket or plate, wrap it, and do the next one. Covering them with the towel helps them re-moisturize in the steam. When done, let them steam in the wrapped towel for at least 15 m.
Credit: eat-well-travel-often.com
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