Monday, January 19, 2009
For those that are interested in making tortillas maybe this pictorial will be of some assistance.The recipe is very simple. Just masa harina, salt and hot water. I don't measure. I just pour 1 1/2 to 2 cups of the masa into a bowl, add some salt and enough hot water to make a soft, but not sticky dough. Knead it for a minute to make it smooth. The dough should not be stiff or dry, but it shouldn't be wet or sticky either. It is a dough that is easy enough to fix. Just add a little more of the masa or a little more water until you have the right texture. Cover and let it sit for 5 or 10 minutes.
Roll tortilla dough in to balls a little smaller than a golf ball. Cut a plastic storage bag slightly larger than the size of tortilla press. (I use ziplock freezer bags)
Cover with another bag, cut to size.
Press to flatten. Be gentle
Place a large griddle over two burners. Heat one side on medium and the other side on medium high.Gently peel off top piece of plastic, flip tortilla over on to palm of hand, supporting with fingers and very carefully pull off remaining plastic. Place tortilla on the side of the griddle that is heated to medium. Cook for 25 to 30 seconds. You will see a little steam and the tortilla will move easily. Using a spatula, flip the tortilla over and place on the hot side of the griddle
Cook for about 30 seconds. Tortilla will start to get little brown spots. Flip it over again. And cook for another 20 to 30 seconds. The tortilla will start to puff up
Puffing up more
All puffed up. This is what a perfect tortilla looks like. It takes practice. But even if your tortilla doesn't puff up it will still taste good. Just won't be as tender
If you have a tortilla warmer, place the tortillas in it as they come off the griddle. They will steam and soften up. Which is what you want them to do.
If you don't have a warmer just wrap them in a clean tea towel and keep them warm in a low oven
Use the tortillas to make Pork Carnitas Tacos
that was terrific, makes me think i have a chance! tell me how to make the flour, is it just water too?
ReplyDeleteyour press is perfect for perfection! i am sure mine will look like footballs...
the finished products were killing me, and the steak, omg i started to sweat!
Wow, Ann what a wonderful tutorial. I have a friend who has NOT had success making corn tortillas.
ReplyDeleteI can't wait to tell her about your blog.
Your food pictures accompanying the instructions are gorgeous.
I think I just want to make these becase of you..Plus the cute little green press.
ReplyDeleteFabulous tutorial..Can you get Masa anywhere? Whe're not excat;y the capital of mexican food here..
Thanks Ann!!
I wonder if you can roll them out with a rolling pin, or do you need the press?
ReplyDeleteThanks, Ann. Great pictorial
Susan, you can roll out flour tortillas but not corn tortillas. You really need to press them. But if you don't have a tortilla press you can press with a heavy flat bottom pot. That is what I used until I bought the cast iron press. Just don't buy one of the aluminum presses. They aren't great.
ReplyDeleteO-M-G! These look so good!!!! I have a question. Why are these considered corn tortillas if they are made from masa harina? Thanks for the tutorial!
ReplyDeleteMemoria, They are considered corn tortillas because Masa Harina flour is made from corn.
ReplyDeleteAnn
I was wondering where you purchased your tortilla press.
ReplyDeleteThanks
Denise
Denise, I bought the cast iron press from a company called City Chef Kitchen. They are a Canadian company out of Vancouver,BC.
ReplyDeletehttp://www.citychef.ca/xcart/customer/product.php?productid=18334
Ann
Yum. I am ready to hit the ground running when I head to the Yucatan in a month or so for all the corn tortillas possible. In the meantime I can covet yours, until I get that tortilla press.
ReplyDeleteVal, have a few for me while you are at it. Looking forward to your blog posts.
ReplyDeleteAnn
PS. make sure you get a cast iron, heavy tortilla press. The lighter aluminum presses are not nearly as good.