|Homemade corn tortillas|
|Flattened dough using the tortilla press|
If you're having trouble finding a tortilla press, you can order one online for less than $20 - cast iron 6.5" tortilla press or 7.5" tortilla press. If you don't have one you can roll them out as well.
|Flatten the ball a little by hand before using the press|
For approximately 8 tortillas
- 1 cup Maseca Corn Flour or masa harina - you can find this in the latin/hispanic food aisle of your grocery store or order online
- 2/3 to 1 cup hot water
- 1 tsp. salt
- 1/2 tsp. chile powder of your choice - chipotle, dark ancho chile, ancho chili or whatever you have on hand
- 1/2 tsp. ground cumin
- pinch of mexican oregano, crumbled
- Prepare the tortilla press by cutting a 1 quart freezer bag along the sides, and place on the press with the crease along the hinge between the two plates. You can also cut the bag completely apart and have two pieces but I like to keep the one side closed to keep any dough from making its way into the hinge somehow.
- Heat a cast iron round griddle/ comal pan, cast-iron skillet or two-burner large griddle (if you want to cook two at a time) over medium high heat until hot. Tear off a large piece of aluminum foil that is long enough that you can fold it in half and hold a stack of tortillas. Place on a plate gently folded and ready to place the hot tortillas. If you have a tortilla warmer, use that instead - they're pretty affordable and makes serving tortillas a little easier.
- Mix masa harina and spices in a bowl.
- Add water, starting with 2/3 cup. Stir in, gather dough and gently knead together. If its pretty dry and crumbly still add water, a little at a time until the dough comes together. It should be moist but not sticky. Keep a moist towel over the bowl as you are making tortillas so the dough doesn't dry out. You may need to work in a little more water if it starts to dry out.
- Break off a piece of dough and roll into a ball slightly larger than a golf ball. If I'm making a small batch like this, I often just roll it all out into balls and then press them as I cook each one in the griddle. As you start to get through the dough, if it starts to feel dry, just sprinkle a little water over each ball, or the whole ball of dough and work it in.
- Place on the press just off center, a little closer to the hinge - the lid comes down and presses the dough outward. Flatten the ball slightly. Bring the lid down and then the handle over and press to flatten.
- Peel off the top of the plastic and then turn over and peel the rest off gently. Drop the tortilla into the hot pan and cook for about 45 seconds. Turn over and cook another 45 seconds. The tortilla should start to char a little on the edges and in spots, and the it should look dry and even a little crackly. It should also seem very stiff. Don't worry - as the tortillas sit, they soften up and become pliable and a little chewy.
- Place the cooked tortilla on your piece of aluminum foil and lightly fold in the sides, or put in the tortilla warmer.
- Repeat with the remaining dough.
|The tortillas may puff or bubble a little as they cook|
You can also store them in a stack in the fridge after they have cooled down. Reheat on a hot griddle or skillet before serving.