Handmade Corn Tortillas
By Sur La Table
Handmade Corn Tortillas
By Sur La Table
Yield/Serves:
Makes 12, 5 to 6-inch tortillas
- 1 1/2 cups masa harina, more for dusting
- 1/2 teaspoon fine kosher salt
- 2 tablespoons fat such as melted lard, butter, or vegetable oil
- 1 cup hot water, plus more as needed
Tortillas can be made simply with flour and water and adding a bit of fat greatly improves flavor and texture. Lard, butter, and oil will all yield great results, so use what is on hand or experiment with your favorite fat.
To prepare the masa: To a large mixing bowl, combine the masa, salt and fat. Thoroughly combine by mixing with your fingers or a whisk. Slowly stream in the water while mixing with your hands or a wooden spoon until the dough comes together into a ball. Turn the dough onto a lightly floured surface and knead until smooth, about 1 minute. Divide the dough into 12, 1-ounce portions and form each into a smooth ball. Place the masa balls on a baking sheet, cover with plastic and rest for 30 minutes.
After the dough has rested, preheat a cast iron skillet over medium-high for 5 minutes, then reduce the heat to medium.
To shape the dough: If the dough has dried slightly during resting, wet your hands and roll each ball again to moisten. Place the dough between 2 sheets of plastic wrap and place directly in the center of the tortilla press. Press down firmly, then re-center the tortilla and press again, repeating 1 to 2 more times or until the tortilla is 1/8 inch thick. Transfer the formed tortillas to a baking sheet and cover with plastic wrap. Shape several more tortillas.
To cook the tortillas: To the preheated cast-iron skillet set over medium heat, place the raw tortillas into the hot pan, a few at a time. Cook the tortillas until brown spots appear on the bottom, about 1 minute. Flip the tortillas and cook the opposite side. Transfer the cooked tortilla to a baking sheet and cover with a damp towel or plastic wrap to trap in the heat and moisture. Press the next batch of dough and cook in the hot skillet. Once you get the hang of it, transfer the pressed tortillas straight into the hot skillet and start pressing the next batch while cooking the previous batch.
When ready to serve, reheat the tortillas, wrapped in foil, in a 350°F oven for 10 minutes. You can store the tortillas tightly wrapped in plastic in the refrigerator for up to 2 days.
WATCH HOW TO MAKE THE RECIPE HERE»
To prepare the masa: To a large mixing bowl, combine the masa, salt and fat. Thoroughly combine by mixing with your fingers or a whisk. Slowly stream in the water while mixing with your hands or a wooden spoon until the dough comes together into a ball. Turn the dough onto a lightly floured surface and knead until smooth, about 1 minute. Divide the dough into 12, 1-ounce portions and form each into a smooth ball. Place the masa balls on a baking sheet, cover with plastic and rest for 30 minutes.
After the dough has rested, preheat a cast iron skillet over medium-high for 5 minutes, then reduce the heat to medium.
To shape the dough: If the dough has dried slightly during resting, wet your hands and roll each ball again to moisten. Place the dough between 2 sheets of plastic wrap and place directly in the center of the tortilla press. Press down firmly, then re-center the tortilla and press again, repeating 1 to 2 more times or until the tortilla is 1/8 inch thick. Transfer the formed tortillas to a baking sheet and cover with plastic wrap. Shape several more tortillas.
To cook the tortillas: To the preheated cast-iron skillet set over medium heat, place the raw tortillas into the hot pan, a few at a time. Cook the tortillas until brown spots appear on the bottom, about 1 minute. Flip the tortillas and cook the opposite side. Transfer the cooked tortilla to a baking sheet and cover with a damp towel or plastic wrap to trap in the heat and moisture. Press the next batch of dough and cook in the hot skillet. Once you get the hang of it, transfer the pressed tortillas straight into the hot skillet and start pressing the next batch while cooking the previous batch.
When ready to serve, reheat the tortillas, wrapped in foil, in a 350°F oven for 10 minutes. You can store the tortillas tightly wrapped in plastic in the refrigerator for up to 2 days.
WATCH HOW TO MAKE THE RECIPE HERE»