HOMEMADE CORN TORTILLAS

Posted in Appetizers, Breads, Side dishes by

And the food snob strikes again!  😉

What can I say?  Once we tasted the tortillas made in the coziness of our (former) own home, we were shocked by how much better than the store-bought version they are!   Get yourself a good quality tortilla press, one that feels heavy and powerful like this one I found for a bargain at ebay.
All you’ll need is a bowl, the masa harina, some water and a little salt.  No need to knead, no need to wait. Amazing tortillas will be yours in less than 10 minutes!
HOMEMADE CORN TORTILLAS
(from the back of Masa Harina’s bag)

2 cups masa harina
1/2 tsp salt
1 to  1 + 1/4 cups hot water

Mix together the masa harina, salt, and water in a bowl.  Add the smaller amount of water, form a dough. If too rough, add the rest of the water, a little at a time.  The dough must stick together, but it should not be too wet, so that when you roll a portion on your hand it will turn out smooth.

Form golf ball-sized chunk of dough and  place into a tortilla press protected on both sides by plastic wrap (I cut open a large ziplock type bag).  Press, open, peel the tortilla off the plastic, reserve. When all tortillas are made, cook them for 45 seconds to 1 minute per side on a hot skillet, preferably cast iron. Set the cooked tortillas over a inside a folded towel to keep them warm and moist.

For added flavor, right before serving, set each over an open flame until you get small brown blisters on the surface, flip and do the same on the other side.

ENJOY!

to print the recipe, click here

Now, for the sad news…  I was holding this post for publication at a later time, when I could include a special recipe made with the tortillas.  But, the stove in our new home is electric and I’m having a bit of a hard time adjusting to it.  The lack of a flame prevents me from finishing the tortillas the way I like, so I am not sure when I’ll be able to make tortillas at home again.  It might take a while.. 😦

  To compensate, I share a link to the type of recipe I’d like to make using homemade corn tortillas.  It comes from a great blog I visit often, called Taste Food.  Ready?  Click here, and ENJOY!  

ONE YEAR AGO: Whole-Wheat Spaghetti with Vegetables and Peanut Sauce

TWO YEARS AGO: Brigadeiros: A Brazilian Party!

THREE YEARS AGO: Lemony Asparagus

41 thoughts on “HOMEMADE CORN TORTILLAS”

    • You will have to do some serious “stalking” – and be patient, because they can go for a high price, but you can get lucky and find one for the right price, at the right time

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  4. I have been waiting for the promise of your post and somewhat relieved to know that I was not the only one to have issues with corn tortillas. I found homemade tortillas not as flexible as store bought and I had hoped for a stronger corn flavor. I have even tried adding a bit of lard to make them more supple. My motivation for learning how to make tortillas was preparedness not necessarily avoiding purchasing them. For the money and shelf life, packaged tortillas are a bargin. You are right, making them over a gas flame does provides better control. These is a perfect recipe out there. I just haven’t found it.

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    • Well, I think what you’ll need is to get the real “tortilla masa” – as described in the book by Diana Kennedy (From My Mexican Kitchen: Techniques and Ingredients)

      It is a very involved process to make it at home, and I would never dream of trying it myself, but maybe you can find some at a Mexican restaurant and buy it from them? They are supposed to give the strongest corn flavor and the most perfect texture.

      for our purposes, this masa harina version is as far as I’ll go… 😉

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  5. Wow, Sally, I’m totally impressed with your tortillas and have no trouble believing that your homemade version is far superior to the store bought variety. I made mayonnaise from scratch the other day and was literally blown away by the freshness and taste difference. My only issue is the gadgetry… I’m trying hard to be a minimal consumer; really pick my items… but who knows, this may have to make the list – we adore our Mexican inspired cuisine and you make a great case here!

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    • I’m with you with the minimalist approach… I’ve been flirting with popsicle thingies but told myself: NO WAY. You don’t need it.

      now, of course, I think you should get the tortilla press… 😉

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  7. These look delicious – and having eaten store-bought, rubbery corn tortillas last night with our delicious fish tacos I’m more tempted than ever to try this. What kind of electric stove do you have? Is it a flat top? I’ve had electric for the last 6 years and finally found my way back to a gas range. I learned a few tricks on the flat top electric range, but nothing equivalent to being able to roast a pepper or anything. We did make s’mores, though!

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    • It’s a flat top – I’ve been burning stuff, the pans spin around as if under Poltergeist spell, so we are having some trouble to get to know each other… Roasting peppers won’t be happening for a while either, I’m afraid.

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      • Cast iron skillet, Sally? It would work like a comal which is used in Mexico. You can use a piece of parchment under it on induction and there’s no clean up at all.
        Good luck.

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        • The stove is not induction, it is just an electric type, the one that gets red hot underneath the glass type surface. I got a very nice gift from Cindy, though, an induction, single unit burner, but the package arrived just as we were leaving back to OK, so I haven’t had a chance to explore it….. I’ve got great friends, you know… 😉

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    • Yes, we do have a side burner (come to think of it, we never use it!), but the idea of doing one tortilla at a time standing in the 100 F weather doesn’t appeal to me very much, even though I love hot weather (there are limits… 😉

      In the stovetop I can make four tortillas at a time, goes quickly and painlessly…

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      • I never use my side burner either and understand the discomfort of grilling in the summer. You may remember that my grill is near the west-facing wall of the back of my house. However, if I want ribs badly enough I will suffer the inferno for them.

        Does your grill get hot enough to spread the tortillas out on its surface for their char? At least you could do them all at once.

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    • Celia, the first thing I did when we arrived back in OK was to hug my stovetop. Then, I turned all four burners on and shed a couple of discreet tears… (I am an emotional person, you know….)

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  12. It took me a while to learn to use an electric stove too. We had one when we lived in Phoenix for a stretch. I have no doubt you’ll be whipping up tortillas in no time. And I need a tortilla press! 🙂

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