The easiest and fastest way to have corn tortillas is to buy them in a store. However, making your own is not that hard, it doesn’t take a lot of time, they will taste better, and they will be fresher. And, they will have at most three ingredients - corn flour, water, and salt. Standard store-bought corn tortillas can have various combinations of sodium propionate, methylparaben, propylparaben, gum blend, sorbic acid, fumaric acid…. Even the organic ones I found have guar gum (albeit the organic version) for stabilization.
You need to use the right corn flour, which is masa harina. This is made from corn that has been treated with lime. If it is labeled as masa harina it should be correct, but check the ingredient list to see if it says that it is from corn treated with hydrated lime (aka calcium hydroxide). There is another product called harina de maiz, which is flour make from cooked corn. It is intended for making arepas and does not work well for tortillas. Finally, there is corn meal, which is too course so save that for your cornbread, grits, and polenta.
To make eight 5-6 inch diameter tortillas (recipe is scalable to make more), mix in a bowl:
• 1 cup (93 grams) masa harina
• 3/4 cup (170 grams) warm water
• Pinch of salt (optional)
Knead this for five to ten minutes, and you should end up with a ball of dough that holds together well but does not stick to your hands. If it is too crumbly add water a little at a time until you get the correct consistency. You will then need to let it rest covered for at least 30 minutes, since while you may think that the flour has become completely hydrated the truth is that is has not and you need to give it some time for the water to “become one with the flour.”
You will need a tortilla press for the next step. These cost anywhere from about $15 for a simple aluminum one to $40 or more for higher quality. They all work after a fashion once you get the hang of it. After the rest period, heat up a carbon steel or cast-iron skillet on medium high (there is a specific cooking device in Mexico called a “comal” that is used for this and other cooking applications, but I just use a carbon steel paella pan). Divide the dough into eight equal balls. Place a sheet of plastic wrap on the bottom surface of the press, place a dough ball in the middle, and place another sheet of plastic wrap on top. Close the press and press LIGHTLY. You then need to turn or flip it so that the side that was near the hinge of the press is now near the handle and then press lightly again. This evens out the thickness, and you should have a 5-6 inch round. Pick up the package, peel off the top plastic, turn over in your hand, and peel off the bottom plastic. Carefully place in the hot skillet and toast for 45-60 seconds on the first side (do not touch until it wants to come loose), flip, and toast the second side. Pull off and wrap in a damp towel to keep warm and soft while you finish all of them and hold in a warm place until ready to use.
BTW, if you aren’t going to use them all right away you can freeze them, separated by plastic or parchment, and defrost and toast again just enough to warm them when you are ready to use them.
24 май 2024
