May 01, 2013
Categories: Lunch, Main Dish, Authentic, Mexican, 5 Ingredients Or Less, Cinco de Mayo, Fall/Autumn, Summer, Winter, Special Cooking, Make it from scratch, Flour, Spring more
"Most people in central and south Mexico consume mainly corn tortillas. They use wheat flour tortillas occasionally to make “quesadillas” or traditional “burritos”, but these are not an everyday meal. Corn tortillas have been around for a long, long time, and can be made of white, yellow or blue corn kernels. To prepare corn tortillas you can use “masa harina” which is easily found in Latin grocery stores."
- Serving Size: 1 (43.7 g)
- Calories 69.4
- Total Fat - 0.7 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 1.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 1.2 g
- Sugars - 0.3 g
- Protein - 1.8 g
- Calcium - 26.6 mg
- Iron - 1.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.3 mg
Step by Step Method
Use a wooden bowl to combine the masa harina and water. Mix well until the water is absorbed evenly, and the dough forms a ball.
Be looking for a soft dough consistency. It should not stick to your hands. If it does, add a little more masa harina. If it looks dry, breakable or crumbly, add more water. Cover with a moist towel to prevent the dough from drying out.
Preheat a griddle or heavy skillet on medium flame. This has to be ready when you start pressing the tortillas.
Using a tortilla press or a heavy dish (glass pie plate works well), place a ball of the dough about 1 1/2 inch in diameter between the two plastic pieces, and press (using the press or using the pie plate) to form a 6 inch round tortilla.
Once pressed, lift the plastic from the top of the pressed tortilla, and place the dough in your hand, and carefully peel the other side of the plastic off, the other side of the dough.
If the plastic doesn’t come off easily, then the dough could be a little too wet. Add some more masa harina to the dough, and mix and press again, until it becomes easy to handle.
Once the tortilla is ready place it on the griddle, and cook for 45 seconds. The edge will begin to dry out. Turn over, and continue to cook for 1 minute until brown patches form.
Turn over again, and cook for another 15 seconds. The cooking time is about 2 minutes total.
Cook until the tortilla begins to puff. Tap lightly with your fingertips to allow even puffing. Wrap with a napkin or clean towel, and serve.
Tips & Variations
- 2 pieces of round plastic cut out from a bag. (freezer bags are ideal for this purpose).
- Tortilla Press can be used
- Griddle/large cast iron frying pan