Corn tortillas. There’s nothing difficult about them. At all. I mean, they can be time-consuming and a bit of a pain in the butt when it comes time to flatten them, unless you have a dough/tortilla press. I acquired one today, finally. It made this recipe all the easier and actually a bit fun. It definitely makes me want to bang out a whole bunch of corn and flour tortillas to throw in the freezer, since I no longer have to spend an hour just rolling out dough with my pin.
I love corn tortillas. But let’s be honest, the weird texture that accompanies the store-bought kind is a little off-putting. They’re not rubbery, by any means, but they do wiggle. In a very unnatural sort of way. I don’t know. Maybe you’ve noticed it too? Maybe it’s just me. With these homemade ones, they move like masa + water should. They’re soft, they’re foldable/bendable, and they’re light. Biting into them is a dream. Once you have a homemade corn tortilla, you’ll never want to buy Guerrero or Mission or whatever other brand exists in the store. You still might buy them, but it will be against your will – probably because you need 100 of them and banging out 100 homemade ones by yourself just sounds like a daunting task.
The recipe for this is pretty universal. It’s not something I came up with, it’s not something any other person who has a food blog – amateur or professional – came up with. It’s just the way you make tortillas. So unless someone is telling you to add water to masa, and then here’s some great things to put on them, don’t think they’re original.
makes (18) 30 gram tortillas
1 3/4 cups masa (harina)
1 1/2 cups warm water
1. In a bowl, mix the masa and the water together with your hands, in order to form a dough that does not crack around the edges when you squeeze it. Additional water may be needed if the dough is still crumbly; more masa may be needed if the dough is too wet.
2. Cover with a damp towel or plastic wrap (in the bowl or wrap separately) and let sit for 30 minutes. If you find the dough has dried out after the 30 minutes (it shouldn’t, but it happens), re-moisten with a little more water.
3. Separate dough into small balls – about 30 grams each – and set aside. If using a dough/tortilla press, wrap both surfaces with plastic wrap and proceed to flatten all of the dough balls. If using a rolling pin, set a ball of dough in between two pieces of parchment paper and gently flatten. Start from the center and roll outward; don’t rock back and forth. The thinner you roll them out, the quicker they will heat.
4. Heat a skillet over medium and add one tortilla at a time (multiple if using a large skillet). Cook tortillas for about 1 to 1 1/2 minutes each side, until light brown spots appear. When both sides are cooked, remove from the pan and set aside in a towel; keep covered.
5. Eat immediately, or store them in a Ziploc bag in the refrigerator for up to a week. To reheat, either put back into a hot skillet or wrap in damp paper towels and microwave for up to 30 seconds.