FRESH TORTILLAS
I am a firm believer that the tortilla makes the taco. It is a travesty to slow-cook meats and beans, find delicious cheeses and chop fresh herbs only to throw them onto stale, chemical-laden tortillas. For this recipe, I recommend purchasing a tortilla press, though it is not necessary. Tortillas aren't hard to make, but they require a little bit of practice. The most delicious tortillas come from masa made from nixtamalized corn, but you can also make masa from good quality masa harina. Tortilla factories will often sell you prepared masa.
Provided by Jessamyn Rodriguez
Categories breads, appetizer, main course, side dish
Time 30m
Yield 10 6-inch tortillas
Number Of Ingredients 1
Steps:
- If you are making the masa, choose a good masa harina with as few ingredients as possible, preferably just corn and lime, like Bob's Red Mill. Pour a scant cup of water into a large bowl, add 1 1/2 cups masa harina and stir. Knead the dough for 30 seconds until it is firm and supple. It should not stick to your fingers when you touch it and it should not crumble when you press it into a ball. It should feel firm and supple, like fresh Play-Doh. Roll into a large ball, cover and let rest for 30 minutes.
- Roll the ball into a log about 1 1/2 inches thick. Slice it crosswise into 10 equal pieces, each about 1 1/2 ounces. Roll each piece into a small ball. Cover loosely with plastic wrap or a damp towel to keep the dough from drying out.
- Put a tortilla press on a table at a comfortable height, so that you can use your body weight to assist in the pressing. If you don't have a tortilla press, use a heavy cutting board as the bottom of a press and a heavy metal saucepan with a flat bottom as the top.
- Set a griddle or large cast iron skillet over high heat. Line a basket or a shallow bowl with a clean cloth napkin. Cut a plastic produce bag at the seams to make two pieces of thin plastic. Put one piece on the tortilla press with a dough ball on top. Push down lightly with the heel of your hand, creating a thick disk, and cover the top with the other piece of plastic. Use the press to flatten the tortilla. Open the press, turn the tortilla in the plastic 180 degrees and repeat to make a very thin circular tortilla, 6 inches in diameter. Jiggle the handle a bit when pressing for extra force.
- Hold the flattened tortilla in your hand and peel off the plastic. Gently transfer the tortilla to the hot griddle. The tortilla should lie flat on the pan without any creases. Cook the first side of the tortilla just until the edges begin to dry, about 1 minute.
- Flip and cook the tortilla until you start to see some steam puffing up inside of it and brown spots developing on the underside, about 2 minutes more. You can take your fingertips or a spatula and lightly press down on the tortilla to encourage steam. Flip one more time, and cook for 30 seconds to get some brown spots. Exact cooking time depends on the heat of the cooking surface. Transfer the tortilla to a napkin-lined basket and cover. Repeat until you've used up all of your dough. Serve warm.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 1 gram, Carbohydrate 35 grams, Fat 2 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 2 milligrams
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Diketso Ntobeng
[email protected]These tortillas are the perfect way to enjoy fresh, authentic Mexican food at home.
mutumba yusufu
[email protected]I'm so happy I found this recipe. I've been looking for a good fresh tortilla recipe for a long time.
MAMUN AHMED
[email protected]These tortillas are a great addition to any Mexican meal.
Ihsan Baloch
[email protected]I can't wait to try these tortillas with my favorite taco fillings.
Shakil sp
[email protected]I'm going to try making these tortillas with different kinds of flour, like whole wheat or cornmeal.
Nova Nelson
[email protected]These tortillas are a great way to use up leftover masa harina.
edward stewart
[email protected]I had a little trouble getting the tortillas to roll out evenly, but I'm sure I'll get better with practice.
Matty Lee Hughes
[email protected]The tortillas were a little thicker than I expected, but they were still delicious.
Jaswant Rai
[email protected]These tortillas are so much better than the store-bought ones. I can't believe I waited so long to try making them myself.
sensic jasmine
[email protected]I've never made tortillas before, but these turned out great! I'm definitely going to be making them again.
Maci Wilder
[email protected]I'm so glad I found this recipe. I've been wanting to make fresh tortillas for a long time, but I was always intimidated by the process. This recipe made it so easy.
Umar Javed
[email protected]These tortillas are perfect for tacos, burritos, and enchiladas.
Tanveer Awan
[email protected]The tortillas were a hit at my dinner party. Everyone loved them!
Athena Penalver
[email protected]I love the texture of these tortillas. They're so soft and chewy.
Lasisi Oluwafemi
[email protected]I've tried a few different recipes for fresh tortillas, but this one is by far the best. The tortillas are soft, pliable, and have a wonderful flavor.
Joseph Isaac
[email protected]These tortillas were incredibly easy to make and tasted so fresh! I'll never buy store-bought tortillas again.