Homemade Corn Tortillas

Recipe printed from chiknpastry.com

Homemade Corn Tortillas
makes however many you don't screw up, up to ~16

time commitment: 30 minutes?

ingredients
2 c masa harina (special type of corn flour)
1/4 t baking soda 
1 1/2 c water

special stuff
tortilla press
small cast iron skillet

instructions
Add masa harina and baking soda to a large bowl. Add 1 1/2 c very warm water to the bowl. Mix in and let sit for 5 minutes or so. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough. You want the dough to be wet, but not too sticky, if that makes sense.

Take a piece of the masa dough and shape it into a ball the size of a golf ball. Make balls using the rest of the dough; you should get at least 16 if you stick to that size. (You can really make these any size you want, so if you want baby tacos make smaller balls of dough.)

Take two pieces of wax paper or plastic from a plastic bag (a zip-loc bag, not a shopping bag) and cut them to the shape of the surface of the tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of wax paper over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.

Heat skillet over high heat. Working one at a time, hold a tortilla in your hand, carefully removing the wax paper on each side. Allow the tortilla to rest half on your hand, and half hanging down, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted and little air pockets forming.

Keep warm tortillas in a tortilla warmer, if you have one, or wrap them in a dish towel. Serve immediately or refrigerate and reheat.

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