tortillas

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Introduction:

Corn tortillas are a staple in Mexican cuisine, known for their simple yet rich flavor. Made with only a few ingredients, they serve as the base for a variety of dishes such as tacos, enchiladas, and quesadillas. The homemade version is fresher, more flavorful, and naturally gluten-free. With the right technique and a little practice, you can easily make tender, pliable tortillas at home.

Ingredients (for about 10-12 tortillas):

  • 2 cups masa harina (corn flour, not cornmeal)
  • 1 ½ cups warm water (adjust for texture)
  • ¼ teaspoon salt

Optional Additions:

  • 1 tablespoon vegetable oil or lard (for added flexibility and flavor)
  • A dash of garlic powder or chili powder for extra flavor
  • 1 tablespoon lime juice (for a slight tang)

Instructions:

  1. Mix Dry Ingredients: In a large bowl, combine the masa harina and salt. If you’re adding spices like garlic powder or chili powder, mix them in as well.
  3. Add Water Gradually: Slowly pour in the warm water, mixing with your hands or a spoon until the dough begins to come together. If adding oil or lard, incorporate it now.
  5. Knead the Dough: Once the dough starts to form, knead it for about 2-3 minutes. It should be soft and pliable, but not sticky. If it feels dry, add a little more water, one tablespoon at a time.
  7. Rest the Dough: Cover the dough with a damp cloth or plastic wrap and let it rest for about 20-30 minutes. This allows the masa to fully absorb the water.
  9. Shape the Tortillas: Divide the dough into 10-12 equal balls. Using a tortilla press or a rolling pin, flatten each ball between two pieces of plastic wrap or parchment paper until it’s about 1/8 inch thick.
  11. Cook the Tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on the first side, then flip and cook for an additional minute, pressing down lightly if they puff up. Flip once more and cook for another 30 seconds. The tortillas should have small golden-brown spots.
  13. Keep Warm: Transfer cooked tortillas to a clean kitchen towel and wrap them to keep warm until serving.

Tips for Success:

  • Dough consistency: The dough should feel like soft play-dough. Too dry, and the tortillas will crack; too wet, and they’ll stick to the pan.
  • Use warm water: This helps the masa hydrate more thoroughly.
  • Tortilla press vs. rolling pin: A tortilla press makes uniform tortillas, but a rolling pin works fine in a pinch.
  • Don’t overcook: Tortillas cook quickly, so keep an eye on them to avoid drying them out.
  • Keep them covered: To prevent tortillas from becoming dry and brittle, always cover them with a towel or place them in a tortilla warmer right after cooking.

Recommendations:

For the best results, use fresh masa harina, which can be found in most grocery stores or Latin markets. Brands like Maseca or Bob’s Red Mill are highly recommended for consistent quality. You can pair these homemade tortillas with tacos al pastor, grilled veggies, or simply with butter and salt!

Enjoy your homemade tortillas!

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