Corn tortillas

Makes 32 tortillas

Homemade tortillas may not seem worth the trouble, but if you haven’t had a fresh tortilla, you are truly missing out. A super-simple mixture of masa harina, water, and a bit of salt combine to form the dough, which you can press with a tortilla press (you can find one pretty inexpensively online) or roll with a small rolling pin and some elbow grease.

Ingredients

  • 2 1/4 cups water, about 100°F
  • 2 cups plus 3 tablespoon masa harina
  • 1 1/2 teaspoons kosher salt

Directions

  1. In a mixing bowl, combine all the ingredients and mix until they form a homogenous mass. Cover the dough and allow it to rest at room temperature for 30 minutes, until the dough is fully relaxed.
  2. Place the dough on a lightly floured work surface and divide it into 1-oz portions. Round each piece against the tabletop. Cover the rounded pieces with plastic wrap and allow the dough to rest for 15 minutes at room temperature, until the dough is fully relaxed.
  3. Spray 2 pieces of parchment paper with oil and place 1 piece of dough between them. Insert into a tortilla press and press the dough (see photos below), or if you don’t have a tortilla press you can flatten the dough using the bottom of a saucepot. Alternatively, roll the dough with a rolling pin until it is 12 inches in diameter.
  4. Cook the pressed dough pieces on a flat griddle pan over medium heat until they are lightly browned on both sides. Place the cooked tortillas in a kitchen towel and cover to retain moisture.

NOTE: For rolling in step #3, you can also use a large ziptop bag with the sides cut open in place of the parchment paper and oil.

Pressing tortilla dough in a tortilla press. 

CIA FOODIES


Corn Tortillas

Corn tortillas
Makes 32 tortillas Homemade tortillas may not seem worth the trouble, but if you haven’t had a fresh tortilla, you are truly missing out. A super-simple mixture of masa harina, water, and a bit of salt combine to form the dough, which you can press with a tortilla press (you can find one pretty inexpensively online) or roll with a small rolling pin and some elbow grease. NOTE: For rolling in step #3, you can also use a large ziptop bag with the sides cut open in place of the parchment paper and oil. Pressing tortilla dough in a tortilla press. 

Ingredients

  • 2 1/4 cups water, about 100°F
  • 2 cups plus 3 tablespoon masa harina
  • 1 1/2 teaspoons kosher salt

Directions

  1. In a mixing bowl, combine all the ingredients and mix until they form a homogenous mass. Cover the dough and allow it to rest at room temperature for 30 minutes, until the dough is fully relaxed.
  2. Place the dough on a lightly floured work surface and divide it into 1-oz portions. Round each piece against the tabletop. Cover the rounded pieces with plastic wrap and allow the dough to rest for 15 minutes at room temperature, until the dough is fully relaxed.
  3. Spray 2 pieces of parchment paper with oil and place 1 piece of dough between them. Insert into a tortilla press and press the dough (see photos below), or if you don’t have a tortilla press you can flatten the dough using the bottom of a saucepot. Alternatively, roll the dough with a rolling pin until it is 12 inches in diameter.
  4. Cook the pressed dough pieces on a flat griddle pan over medium heat until they are lightly browned on both sides. Place the cooked tortillas in a kitchen towel and cover to retain moisture.

Copyright © 2021 The Culinary Institute of America

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