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Corn Tortillas
Corn Tortillas <p>Once you realize how simple it is to make homemade corn tortillas, you'll wonder why you haven't been making them your whole life. Steve Sando of <a href="http://www.ranchogordo.com/">Rancho Gordo New World Specialty Food</a>, does a great job of showing you how to take 1 ingredient, add water, and make beautiful tortillas you can top with beef, chicken, cheese, guacamole, salsa or all of the above.</p>

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beans, corn tortillas, tacos, tortilla

Once you realize how simple it is to make homemade corn tortillas, you'll wonder why you haven't been making them your whole life. Steve Sando of Rancho Gordo New World Specialty Food, does a great job of showing you how to take 1 ingredient, add water, and make beautiful tortillas you can top with beef, chicken, cheese, guacamole, salsa or all of the above.

Serves 12
You can cut the recipe in half or quarter it

Ingredients

  • 2 cups masa harina (instant corn flour)
  • 1¼ cups water, lukewarm

Special Equipment

  • flat griddle
  • plastic wrap
  • durable tortilla press

How-to

  1. Mix corn masa harina and water in a medium bowl by hand and form a ball
  2. Break off pieces of dough, about the size of golf balls (about 1½" diameter). Work with one piece of dough at a time, keeping the rest of the dough covered in plastic so it will not dry out
  3. Line the bottom of a tortilla press with plastic wrap
  4. Place ball of dough on the plastic wrap and place an additional piece of wrap on top of the dough
  5. Press down twice, then remove from wrap and transfer to a flat griddle over medium heat (dry, no oil)
  6. Allow to cook 10-20 seconds per side, until the edges of the tortilla just start to curl
  7. Flip, cook opposite side. Remove to a plate or basket and repeat process, stacking cooked tortillas to keep them warm

Wasn't that easy?!

Comments (2)

  • Posted Monday, January 31, 2011, at 2:57 pm by Maria:
    It's probably a good tip, but I'm not patient enough to let it rest and I haven't had any problems. I broke my tortilla press (!), so now I use two pie plates [one upside-down, then plastic, then the dough ball, then more plastic, then the 2nd plate right-side up] and it works great!
  • Posted Sunday, November 28, 2010, at 4:25 am by prochef:
    If you let your masa rest 5-10 min after you blend in the water, it gives the corn flour time to absorb the water, which will give you a better indicator of whether it has enough moisture. Be sure to cover it as well so it doesn't dry out. Also, feel free to add herbs/spices to the flour. I like to add garlic and Parmesan for a little extra flavor. It just depends on what you're doing with the tortillas afterwards. Happy Cooking! :)

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