Tortillas! One of my favorite foods on the planet. Nothing better than a Taco or Burrito smothered with cheese, sour cream, pico de gallo, etc. One thing, I can never replicate what I get in a good Mexican restaurant with store bought corn tortillas, so I figured I give making them a try.
I did some quick research online and found that its actually not that hard to make. Just combine some water and Masa Harina. I also read that pressing a tortilla by hand is hard so I bought myself a tortilla press: this one to be precise. So with the beauty of Same Day Amazon Prime Delivery, my tortilla press was on my door step in about 8 hours.
At my next trip to the grocery store I made sure to look for some Masa Harina. I couldn’t find anything called that exactly, but I did find instant corn flour which I quickly discovered is the same thing.
In my mind with this tortilla press and corn flour I could conquer the world. I could start my own tortilla factory. In reality it was a little harder.
Disclaimer: If you want a good professional video on how to make corn tortillas take a look here. My video highlights on what problems you might encounter the first time making corn tortillas.
Basic Corn Tortillas
18 to 20 Corn Tortillas
2 Cups Masa Harina (Corn Flour)
1 1/2 Cups Water
Large Ziplock Bag
Food Scale (Optional but makes life easier)
1. Mix the water and corn flour in a mixing bowl with a spoon. To make it easier, once the flour is wet use your hands to mix the rest of the way. Mix for about 2 minutes; until you have a good dough going.
2. Separate the dough into about 19 pieces and roll each into a small ball. Do yourself a favor, if you have a food scale weigh out the dough into a 1 oz. piece before rolling. This will make your life a lot easier.
3. Line a tortilla press with a ziplock bag thats been cut in half and press the tortilla ball in between the two pieces. This will create a tortilla. The tortilla will be stuck on the plastic, slowly peel off without breaking the tortilla, this will take some practice. When setting aside, separate each tortilla with parchment or wax paper. You can’t stack tortillas that haven’t been cooked, they will stick together.
4. Heat up a skillet, preferably cast iron or carbon steel on medium heat. Put the tortilla on for 30 seconds each side. Flip three times until it is cooked.
5. If you want to store the tortillas, place them in a plastic bag and refrigerate. They will keep up to 1 week. To reheat, repeat step 4.