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| Corn Tortillas |
I grew up watching my grandmother and mother make fresh tortillas every day.
They passed on their knowledge and love to me and my family and I hope to do the same with my children. Storebought tortillas are improving all the time, but they can never compete with homemade ones.
Ingredients
- 300 g/2 cups masa harina
- 300 ml/1 1⁄4 cups warm water
- 1⁄4 teaspoon sea salt
- clean plastic bag
- tortilla press (optional; see page 19)
Directions:
Put the masa harina, water and salt in a mixing bowl and mix well for 5 minutes. Divide the dough into 10 equal pieces and roll into balls.
Place one ball of dough in the middle of the plastic bag and place in the middle of the open tortilla press, if using.
Fold the bag in half over the dough. Close the tortilla press and push the handle to compress the dough as much as possible.
Open the tortilla press and check that the tortilla is nice and thin. Compress again if necessary. Very carefully peel back the plastic from the top of the dough, making sure the dough does not tear, then loosely replace it. Finally, flip it over and gently peel back the plastic.
If you don’t have a tortilla press, pat a large saucepan down on top of the plastic-covered dough repeatedly, pressing down firmly and evenly. Now put aside the pan and pat firmly a few times with the palm of your hand to flatten the dough even further. Gently peel off the plastic as above.
Repeat this process until you have used up all the tortilla dough. To cook, heat a non-stick frying pan over medium heat, then cook each tortilla for 1 minute. Flip over and cook for another minute until cooked through. To keep the tortillas warm, place them on a clean tea towel and fold the cloth over to cover them. A good tortilla is not too thick and not too thin. If it is too thin, it will break; if too thick, it won’t cook evenly. The best tortilla should fluff up when cooked.
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