Corn Tortillas
It has taken me...eight separate tries to get my little asian hands to elevate the experience of “at home taco tuesday”. I am very very proud of learning this home making necessity and I am here to help you with no bullshit advice.
One: I begin with 2 cups of Masa and I choose to do hot water instead of luke warm or cold because it molds into the masa faster so you can better eyeball the consistency.
Two: A lot of recipes vary in waiting times when the dough is finished. They either tell you 10 minutes, 30 minutes or no waiting at all and rolling them into balls right away. I have done all three and have found that 15 minutes after kneading your dough and then allowing it to sit, covered and unrolled gives the best dough.
Three: 1 teaspoon of salt brings out the corn flavor to the dough
Four: Rolling the dough into balls right before pressing allows you to feel the moisture level of your dough, and you are actually able to roll out any excess moisture.
Five: Make sure you have a medium high to high heat source of a good non stick pan or griddle or comal. It’s very important that you have a non stick pan
Six: The flip: Puffing up your tortilla is very important to its overall texture and making it less dense and more light and airy. I like to add the tortilla for about ten-fifteen seconds on one side (it should be easy enough to move and not stick to the pan), and then flipping and pressing down. Another 10-15 seconds and then do your final flip and press down: it should definitely puff up. I’ve learned over the months not to trust any tips from people who do not have any puffed up tortilla pictures in their blogs! :(
Seven: The final tip for you is to not completely dry out the tortillas by over cooking them and getting yourself a tortilla press: which allows for an even tortilla, and getting a tortilla warmer or a closed tupperware with a cloth towel. This allows the tortilla to stay nice and fluffy and actually steams it which will keep it moist!
So let’s get started!
2 cups of masa
1 ½ cup of hot water
1 teaspoon of salt
This makes about 8 large corn tortillas or 10-12 small ones.
Directions:
Take a large mixing bowl and add two cups of masa and 1 teaspoon of salt
Stir
Add ½ cup of of hot water and let it cool down for 30 seconds
Begin kneading the dough
The dough should be malleable and not too sticky
If the dough is too sticky add about a teaspoon of water at a time
When the dough is of correct consistency, cover and let it settle for 15 minutes
As you’re letting your dough rest, heat up your non stick pan to medium high heat
Get your tortilla press and take large pieces of plastic wrap (or cut a large ziploc bag), and place accordingly
Take your dough and take a cookie scooper size of dough and flatten it in your tortilla press
Lightly take your newly pressed tortilla and (try and rip the plastic off of the tortilla, not the other way around), set on your pan
Heat for 10-15 seconds
Flip the tortilla and press down and let it cook for 10 seconds
Then flip and press down again and let it cook for 10 seconds as it should inflate!
Make sure to put your cooked tortilla in a tortilla warmer or plastic togo container with a paper towel to keep it warm!
“A balanced diet is a taco in each hand”
