Yield: Yields fourteen to sixteen 5-1/2-inch tortillas.
There’s just no comparison between supple, aromatic, freshly made corn tortillas and store-bought ones. You can roll out tortillas by hand, but a tortilla press makes for faster, more consistent results. It’s an inexpensive tool (available online at Mexgrocer.com), and if you have one, it’s more likely that you’ll make fresh tortillas often.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
In a medium bowl, combine the masa harina and salt with 1-1/4 cups warm water. Mix and knead with your hands until the dough is smooth and homogenous. It should be soft but not sticky, like soft Play-Doh; if necessary, adjust the texture with more water or masa harina. Cover with plastic and set aside at room temperature for at least 30 minutes and up to 2 hours.
Cut two squares or rounds of heavy plastic (from a ziptop bag or a plastic grocery bag) to fit the plates of a tortilla press. Set a large flat griddle on the stove, straddling two burners. Turn one burner on medium low and the other on medium high. (Use two skillets if you don’t have a large griddle.)
Pinch off a golfball-size piece of dough and roll it into a ball. Cover the bottom plate of the press with a sheet of plastic and put the dough ball in the center. Cover with the other sheet of plastic and press with your palm to flatten slightly. Close the press and firmly push down on the handle. Rotate the tortilla one-half turn and press again. Repeat if necessary until the tortilla is an even 1/16 inch thick.
Peel off the top sheet of plastic, flip the tortilla over onto your hand, and carefully peel off the other plastic sheet. (If the tortilla breaks, the dough is too dry; if it sticks, the dough is too wet.)
Lay the tortilla on the cool side of the griddle by quickly flipping your hand over the griddle. Cook just until the tortilla loosens from the griddle, 15 to 20 seconds (if the tortilla bubbles, the heat is too high).
Make Ahead Tips
Well-wrapped tortillas keep in the freezer for up to a month. Thaw overnight in the refrigerator and reheat before using.
Tried these once. I will buy from the market in the future. They are not worth the trouble.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?