Homemade Corn Tortillas - makes about 12 tortillas
While visiting my daughter in Mexico City, we had the opportunity to take a cooking class with a well known chef in the area. One of my favorite things that he taught us was how to make homemade corn tortillas. I just can’t buy them pre-made anymore. These are so easy and SO much better than anything you can buy! It is easiest to do with a tortilla press, which you can buy online, but you can also use a glass pie plate to form the tortillas if need be!
Photo by Manjunath Kammar on Unsplash
Ingredients:
2 cups organic ground Masa Harina Corn Flour (Gluten Free)
1 tsp. kosher salt
1 Tbsp. oregano
1 1/2-2 cups hot water
Directions:
Mix salt and oregano into the masa harina
Pour 1 1/2 cups of the water into the flour and stir using your fingers. Add more water little by little until all flour is incorporated and a nice dough is formed. It should feel like a soft cookie dough, firm and springy, not too sticky, but not dry.
Cover with a slightly damp towel and let rest for about an hour (this step can be skipped, but your dough will be smoother if you let it rest)
Roll dough into golf ball sized balls, keeping them covered until ready to press.
Cut two roughly 8” square pieces of parchment paper OR cut open a quart sized zip top bag making two roughly 8” square pieces of plastic bag.
Use a tortilla press, pie pan, or skillet to press your tortilla to a 5-6” round, trying to get it evenly pressed.
Heat griddle, cast iron crepe pan, skillet, or non-stick skillet to medium high heat. While pan is heating, prepare a clean towel in a Dutch oven (if you have one - a towel alone works, just won’t keep tortillas warm for as long)
Remove one layer of plastic/parchment paper. Then place your hand near one edge of your tortilla and gently remove the second piece of wrap. Very gently, place tortilla onto griddle/pan, trying to avoid bubbles.
Allow tortilla to sit here for 10-30 seconds and then flip. Cook tortilla for about 1-2 minutes until you begin to see a bit of browning around the edge. Flip one last time. Ideally, your tortilla will puff at this point. You can help it along by tapping the center or pressing for a moment with your spatula. Cook for another 30 seconds or so and remove to prepared towel/Dutch oven. Continue to cook all your tortillas, stacking them in the towel so that they continue to steam as they sit.