Mexico: Homemade Corn Tortillas
COOK
Paola Michel
Country
Mexico
YIELDS
8 Tortillas
TOTAL TIME
30 mins
Ingredients
Masa:
2 cups maseca corn masa
1 tsp salt
2 cups warm water
Kitchen equipment:
tortilla press or a rolling pin
Parchment paper
Aluminum paper
Cast iron skillet preferably
large bowl with a lid (or damp cloth)
Masa
Add warm water and mix together. The masa needs to have a consistency like playdough NOT sticky. Add more masa or water until you get this consistency.
Always add the same portion of masa same portion of water
3. It's recommended to leave the masa in the bowl with a lid or with a wet towel for about 1 hour. Note that you can put the masa into the refrigerator and use it later, it will last 3 days in the fridge.
4. Start making small balls of masa.
Tortillas
Cut parchment paper into many squares approx 15x15cm
Place parchment paper on the bottom of the tortilla press, then place the masa ball onto the paper, and lastly place another piece of parchment paper. Gently close the tortilla press until getting a tortilla not too thick not too thin. If you press a lot, the tortilla will be so thin that it will break, so be careful.
Start warming up the flat pan over even and medium heat.
Tortillas
Add some oil that you use in your regular kitchen and then take the tortilla from the parchment paper and place it into the pan, leave it for 5 seconds until with a spatula you can take it and flip it like a pancake. Flip it regularly until the colour will get more golden and some bubbles of air will come from inside the tortilla.
Make an envelope from aluminum paper to keep the cooked tortillas warm in.