Wednesday, September 29, 2010


You can try using store bought but nothing really compares to a good, homemade tortilla! Try it out and see how easy it can be.


2 cups Maseca (probably the most common brand of masa harina, stand by for our fresh version)

1 ¾ to 2 cups water

½ tsp salt

By hand or in a mixer fitted with a paddle attatchment gradually work in water to masa. The key here is the consistency of the dough, you are looking for a play-dough-like texture. When handled the dough should not crack or crumble, you may need to adjust with more water.

Roll out a 2cm ball and test your dough. Between two sheets of parchment or wax paper, flatten dough ball using a tortilla press or two inverted pans. Try to get the dough as thin and even as you can. The tortilla should be smooth and easy to handle with no cracks along the edges, and should not stick to the parchment paper. Adjust with more masa or water.

Once you are sure your dough is perfect, start rolling small batches of 2cm balls. Try not to form or press more tortillas than you can fit in a pan at a time and keep your dough covered with a damp cloth at all times.

Heat a dry pan to medium, cast iron would be best, and cook tortillas on both sides for about 2-3 minutes per side. Remove to a tortillerro lined with a cloth, or if you don’t have wrap the tortillas in the cloth and then in aluminum foil.

To reheat tortillas repeat the same cooking process in cast iron pan, heat in 200 degree oven for 10 minutes, or microwave in a plastic bag for 30 seconds.

*As soon as i get the grain mill kitchen aid attachment i will upload a recipe to make them from scratch.

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