I had the pleasure last week of playing with my new kitchen gadget–my tortilla maker! If you do not have one of these, let me tell you, they make the whole homemade corn tortilla process SO MUCH EASIER (and they are delicious and don’t taste like cardboard)!
I got this from CSN stores a few weeks ago and it was very inexpensive (I think in the less than $20 range). I tried my hand at making them before the press and they did not turn out all that good. However, with the press, they get flat enough and stay round.
This was my first time messing with masa(which is what you will need to make really good corn tortillas). It was trial and error at first, but after a while I got the hang of making them.
Here is the recipe from the back of the masa bag. Oh, and guess what? Masa is gluten-free so these can be made by those who have a gluten intolerance!
- 1¾ cups masa
- 1⅛ cups of hot water
- In a medium bowl, mix together masa and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, press each ball of dough flat between two sheets of wax paper. Don't try to pull the paper off of both sides. Just remove one side and place the other side face up and tortilla on the griddle. In just a few seconds you can pull the other side of the wax paper off.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
This recipe would go great with my homemade Mexican Cheese Dip recipe.