OUR FAVORITE SOFT CORN TORTILLAS
Freshly made corn tortillas are such a treat. Watch our video to see us go through the whole process. If you have never seen a tortilla press, there are some photos in the article to guide you.
Provided by: Adam and Joanne Gallagher
Total time: 40 minutes
Prep time: 25 minutes
Cook time: 15 minutes
Yield: Makes 8 tortillas
|1 cup (115 grams) masa harina, see notes|
|1/4 to 1/2 teaspoon fine sea salt, optional|
|1 cup (120 ml) warm water|
- Whisk the masa harina and salt together until well blended.
- Switch to your hands or a spoon. While mixing, slowly pour in the warm water. When the dough is moist and starting to hold together, stop adding water. You will most likely have a little water leftover. If the dough seems dry, add a little water, a few teaspoons at a time or if it seems too wet or is sticky, add a little more masa harina.
- Knead the dough for a few minutes or until there are no dry or powdery spots left. Kneading the dough helps the masa flour to rehydrate. You are looking for a dough that resembles playdough. It should be moist, but not tacky. When you press your finger into it, you should not feel any dough stick to it.
- Divide the dough into 8 equal pieces and roll into balls. Keep the balls covered with a damp towel while you press, and then cook each tortilla. It is important that the dough does not dry out, working quickly and keeping them covered helps with this. If you notice that the balls are starting to dry out, spritz them with a little water.
- Heat a wide, heavy-bottomed skillet over medium-high heat. As you cook the tortillas, you might find that you need to reduce the heat slightly. If you notice that tortillas are browning too quickly, turn the heat down to medium.
- While the skillet heats up, cut two pieces of parchment paper into the shape of the surface of the tortilla press. You can also cut a plastic freezer bag into two sheets and use that.
- Open a tortilla press and lay one piece of parchment paper or plastic down onto the press. Add a ball of dough and gently press it down with your fingers. Cover the dough with the second piece or parchment paper or plastic. Close the tortilla press and press down until the dough has spread into a thin disk, about a sixteenth-inch thick. Watch us do this in our video. (Check the tips section for an alternative method using a baking dish.)
- Carefully remove the tortilla from the parchment or plastic and place onto the hot skillet. Cook the first side for 10 seconds, flip and cook the second side for about 1 minute. Flip again and cook until the tortilla starts to puff and is cooked in the middle, 30 to 60 seconds more. If the tortilla is cracking or looks too dry, spray with a little bit of water.
- While the tortilla finishes cooking, press the next tortilla.
- Transfer cooked tortillas to a tortilla warmer or bowl lined with a clean dishtowel. Keep the tortillas in the warmer or wrapped with towel until ready to serve. Fresh tortillas are best when enjoyed fresh, however, you can store them in an airtight container for a few days. Reheat on the stovetop — if they are a bit dry, spritz or brush them with a little water.
ServingSize 1 tortilla, Calories 51, Fat 0.5g, Saturated Fat 0.1g, Cholesterol 0mg, Sodium 73.4mg, Carbohydrate 10.9g, Fiber 0.9g, Sugar 0.2g, Protein 1.2g
ALMOST-FROM-SCRATCH CORN TORTILLAS RECIPE – NYT COOKING
Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.
Provided by: Mark Bittman
Total time: 1 hours
Yield: 12 to 16 tortillas
|1 1/2 cups masa harina|
|1/4 teaspoon salt|
|2 tablespoons vegetable oil, lard or butter|
|About 1 cup hot water, or more as needed|
|Flour for kneading|
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth
and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
@context http//schema.org, Calories 63, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, Saturated Fat 0 grams, Sodium 43 milligrams, Sugar 0 grams, TransFat 0 grams