Wholesome Homemade Tortillas: A Simple Guide to Mexican Delights
Hey there, fellow food adventurers! Today, we're diving into the heart of Mexican cuisine with a staple that's as versatile as it is delicious: the humble corn tortilla. Forget store-bought tortillas loaded with preservatives; we're making our own – and it's easier than you think!
The Magic of Masa
The secret to authentic corn tortillas lies in masa harina, a special type of corn flour treated with an ancient technique called nixtamalization. This process not only enhances flavor but also makes the corn more nutritious and easier to digest. It's not your regular cornmeal, so be sure to grab the right stuff for this recipe. Don't worry, I have a handy link to a brand that is good for the right flour. If you don't have a Mexican store nearby, it’s available online.
A Little Confession
Okay, before we get started, I have a confession. My masa harina was a bit past its 'best by' date – about six months to be exact! It was stored in a cool, dark cupboard. Everything looked, smelled, and tasted fine, so I decided to go for it. While I'm not encouraging you to seek out expired flour, don't be too quick to discard dry goods if they seem okay.
Essential Tools (and How to Improvise!)
You'll see some articles recommending a tortilla press, a comal (a flat griddle), and a tortilla warmer. If you are anything like me, you probably don't have these in your kitchen. Don't panic! Here's how to make do:
- Tortilla Press: Use a heavy cast iron pan to gently squash the dough balls. A rolling pin can help thin them out evenly.
- Comal: A heavy-bottomed cast iron frying pan or skillet works like a charm.
- Tortilla Warmer: A clean kitchen towel and an insulated cool bag or even a Dutch oven lined with some bubble wrap does the trick!
Let's Get Cooking!
Ready to dive into the nitty-gritty? I'm sharing all the tips I've learned along the way, ensuring you’ll love the process and the end product. Let’s do this!
Yields: 10-14 tortillas Prep Time: 45 minutes Cook Time: 30 minutes
Ingredients:
- 200 g / 2 cups instant corn flour
- Heaped ½ tsp fine salt
- 360 ml / 1½ cups warm water
Method:
1. Dough (Masa):
- Combine corn flour and salt in a large mixing bowl.
- Add warm water and mix, first with a spoon, then your hands, kneading until the mixture is supple, soft but not sticky. If the dough feels dry, add a touch more water. If it's too sticky, add a little more flour. Rest for 15 minutes under a damp kitchen towel.
- Divide the dough into 10-14 even portions and roll each into a ball. Place the balls in a bowl underneath a damp kitchen towel.
2. Pressing:
- Place a dough ball between two pieces of foil or greaseproof paper or a large zip bag with the zip and bottom cut off and one of the sides split open.
- If you have a tortilla press, use it! Place the dough ball slightly off-center, press, and rotate 180 degrees for even pressing. If you don't, use a heavy skillet to gently squash the ball, then a rolling pin to thin it further as needed.
3. Cooking:
- Have your tortilla warmer set up and ready.
- Heat a comal or skillet over medium-high heat for 3-4 minutes.
- Once hot, grab a pressed tortilla, peel off one side of the lining material, and flip the tortilla onto the hot pan. Remove the other side of the lining material slowly and gently. Let it sit for about 60 seconds.
- Flip the tortilla and press gently for 30-60 seconds. Flip again and cook for another 30-60 seconds. The goal is to cook the tortilla through without charring it too much. The best tortillas may bubble up a little, but don't worry if they don't.
- Place the cooked tortilla in the warmer. They'll soften up from the steam and stay warm.
- Repeat with the remaining dough balls.
Serving and Storing
Serve your warm, homemade tortillas immediately for the best experience. If you have leftovers, wrap them tightly and store them in the fridge for up to 2 days or in the freezer, separated by baking paper, in an airtight container. Reheat them in a steamer when ready to enjoy again.
Notes:
- When using measuring cups for the flour, spoon the flour into the measuring cup rather than scooping directly from the bag. This will help give you a more accurate measurement.
Share Your Creations!
If you make these tortillas, please tag me on Instagram using the #healthyhomemadetortillas and @elenas_kitchen. I can't wait to see what you cook up!
Enjoy your delicious, nutritious, and homemade corn tortillas!