Corn Tortillas (Tortillas de Maíz)

If you have ever bought corn tortillas from the grocery store, you will notice a some what gritty texture... Not smooth, soft, or delicate. Commercial bought corn tortillas are good for making tostadas or flautas. They are thin and do not absorb as much grease as the home made ones. To me the store bought tortillas tend to have "card board" taste...

 

Home made Corn Tortillas are an experience. They require a bit of work until you get the hang of it... but nothing insurmountable. After the first try, you'll be ready. All it takes are the right tools, the right ingredients, and a little effort to get the "masa" (dough) just right.

Tortillas have been around since before the days of the conquistadores. The name tortilla is actually a Spanish word. The Spaniards had trouble pronouncing the Aztec word tamalli, which is the original name. If you ask for a tortilla in Spain, you'll end up with an omelett! You will find these home made corn tortillas to be soft, delicate, smooth. They are great just slathered with butter or used in various recipes, since they absorb other flavors as well as impart their own delicate flavor. They are especially wonderful with coffee or hot Mexican chocolate. These are best prepared right before a meal, though they store well in the refrigerator for up to five days. They reheat nicely, but they are not as delicate as when you first cook them. I've also found that reheating them in a microwave makes them tough and not as tender. Reheat them on your stove top. I find making tortillas relaxing and I reflect on my day or think of my family as I cook. It helps me keep them close to my heart. Cooking is a joy of the heart.

I remember my Nana once telling my mother to never cook when she was angry or sad. That those emotions would be transferred to what was being cooked or baked. Out of respect for my Nana and my mother, I always put myself in a happy frame of mind before I cook. I think of all of the good things that happen to me and my friends around me.

NOTE:   I've taken pictures as I've cooked the various recipes with the help of Andrew, my partner, to give you a visual as to what to buy and what to expect along the cooking process... (I hope you find it helpful)

You will need the following tools and ingredients:

A Mixing bowl

2 Cups Masa Harina (Corn flour specifically for tortillas)

1 tsp Sea Salt

2 cups Water or Chicken Broth

A wood or cast iron/metal tortilla press

Wax Paper

A cast iron griddle

Tortilla warmers

Measure two cups of Harina de Maíz (Corn Masa Mix), in to the mixing bowl.

 Add two cups warm water or chicken broth for extra flavor.

(NOTE:) If you do not use chicken broth, add salt to taste.)

 

Mix the "masa" until it comes together and holds it's shape forming a soft dough.

You don't want it too soft and sticky. Mix in more masa mix until it holds it's shape, is soft but not sticky.

This is the fun part...  Pinch off a bit of masa. You are about to make little ping pong sized balls with the masa.

Using both hands keep rolling the masa into ping pong sized balls... 

Keep making little ping pong masa balls until you run out of masa.

You should have 15 to 16 little ping pong masa balls depending on how big you imagine ping pong balls to be...

Pictured above are two types of tortilla presses. One is anodized steel the other is wood. Both work well, though I find the wooden one a bit cumbersome.

You are now ready to start pressing the tortillas.

Place a sheet of wax paper on the tortilla press base...

Place another sheet of wax paper on top of the masa ball...

Bring the Top of the press over the masa ball.

Bring the press handle over and press firmly but not hard.

You have now completed the first step in pressing a tortilla!

With the press open, carefully rotate the tortilla so that the top of the tortilla (top is closest to the hinge), is now at the bottom. Repeat the pressing process.

Tortilla Presses are not even. If this step is left out, your tortilla will not be properly pressed. On side will be thicker than the other and therefore it will not cook evenly.

Above are two griddle styles. For cooking tortillas these are ideal. The best ones for the home are made out of cast iron. To cure your griddle, coat the top with a thin coat of  lard and bake it in a 350 degree oven for about 20 minutes. Turn the oven off and allow to cool. I like to repeat the process and once it has cooled after the second baking, your griddle is ready to use.

 

Heat your griddle before cooking your tortilla. It is heated properly when a drop of water skips across the surface and evaporates.

With a paper towel, coat the griddle with a thin coat of lard or vegetable shortening. I ALWAYS use lard. The flavor you get is the one I remember from my childhood.

Carefully peel the tortilla from the wax paper. (Remember what side of the wax paper you used.) Place the tortilla on the griddle. Cook approximately two minutes per side. (This is approximate.) I use just under a medium heat setting on my electric stove. Use a spatula to flip the tortillas over. You should see some light brown spots. 

 

 Some of your tortillas will lie flat as they cook and will have light brown flecks when they are done. 

 

...and other tortillas will magically puff up. Do not deflate it. Simply flip it over and finish cooking it.

The following photos show you the different types of tortilla warmers to keep your tortillas warm.

Straw tortilla warmers with decorative tops...

Various colored hard plastic tortilla warmers...

Clay tortilla warmer.

I sincerely hope you enjoy creating, eating, and sharing these wonderful home made corn tortillas. Once  you make these, you'll find it hard to go back to the commercial ones.


¡Buen Provecho!