I like making corn tortillas at house for that genuine style. When you have a tortilla press then GREAT (I’ve received a hyperlink for mine beneath), however don’t fear if not, you possibly can roll them out by hand too.
Solely 3 substances and about 1 hour wanted (together with 20 minutes resting time).
Barely smoky, subtly candy and with a slight chew, these tortillas are sure to improve your Mexican dishes tenfold!
I’ve all the time used store-bought tortillas, as they’re so handy, and by no means actually considered making my very own till I had correct selfmade tacos at an incredible Mexican restaurant. And WOW! I can’t consider how a lot the flavour popped. For sure, I purchased a tortilla press as quickly as we left! 😆
🥣Gear
Tortilla Press – I extremely advocate that you just use a tortilla press for this. I exploit a forged iron tortilla press (<– Affiliate hyperlink – mine is a Helm & Som one, however the hyperlink might take you to a special one if that one isn’t out there in your nation. It’s a forged iron 8 inch tortilla press), which is comparatively cheap should you plan to make a couple of batches of tortillas. When you don’t wish to purchase one you possibly can roll the tortillas out by hand utilizing the two sheets of greaseproof paper and a rolling pin.
📋 Substances
Masa Harina flour – that is a gluten-free flour made out of finely floor corn or maize (that is completely different to common UK cornflour). It’s a should for selfmade tortillas. I exploit Maseca (<– affiliate hyperlink) which is the most well-liked Mexican model of white corn flour used for tortillas.
The best way to make it:
***Full recipe with detailed steps within the recipe card on the finish of this put up***
- First, combine collectively the flour and salt in a bowl. Then slowly pour within the water while stirring till it kinds a clean dough.
- Then, cowl and depart to develop.
- After round 20 minutes, divide and roll the dough into small balls.
- One by one, place the balls between two sheets of greaseproof paper within the tortilla press. Then press the highest of the tortilla press down till you get these disc shapes. Repeat with the remaining dough balls.
- Upon getting all of your tortilla disks, warmth a forged iron skillet over a medium to excessive warmth. Then, place one tortilla at a time to prepare dinner on the skillet, flipping twice till you get these pretty charred edges.
- Preserve the cooked tortillas heat in some tin foil and serve along with your favorite dish!
Professional Tip
You NEED to position these in some foil to maintain heat as they’re greatest served contemporary and heat. This extra warming permits them to turn out to be good and pliable, excellent to be loaded up along with your favorite filling.
I like the additional flavour the charred edges add to the dish.
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🍽️ What to serve it with
Whereas this does require a bit extra effort than store-bought tortillas, belief me, it’s so value it!
🍲 Extra improbable breads
Since we’re already working in batches, it’s very straightforward to extend or lower the quantity of tortillas you wish to make. Simply be sure you stick with the identical ingredient ratios when making up the dough.
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Combine collectively the flour and salt in a big mixing bowl.
250 g Masa Harina, 3/4 tsp salt
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Slowly pour the water into the bowl while regularly mixing till the dough comes collectively then knead it for a few minutes.
375 ml heat water
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Cowl and depart the dough to develop for 15-20 minutes. (SEE NOTE 1)
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Divide the combination into golf ball sized balls. It’s best to get round 16 balls all about 38 grams every.
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Place one of many balls in between 2 sheets of greaseproof paper on a tortilla press and press firmly however not too exhausting till you could have a disk that is about 2mm thick and 12cm throughout. (SEE NOTE 2)
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Repeat with the remaining balls of dough till you’ve got received 16 uncooked tortillas.
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Warmth a heavy based mostly forged iron fying pan (skillet) over a medium to excessive warmth. You need the pan to be sizzling however not smoking.
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Add one of many uncooked tortillas to the dry sizzling pan and prepare dinner for 15 seconds, flip and prepare dinner for an additional minute, then flip them for a closing time and prepare dinner for a closing minute.
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Place the tortilla in a tortilla hotter or wrap it in foil to maintain heat while you make the remaining (SEE NOTE 3).
Notice 1: Develop the dough
We’re leaving the dough to relaxation and develop to permit the moisture to evenly distribute with the flour. This along with the couple of minutes of kneading will make sure you get good even tortillas that aren’t dry.
Notice 2: Press the Tortillas
I extremely advocate that you just use a tortilla press for this. I exploit a forged iron tortilla press (<– Affiliate hyperlink – mine is a Helm & Som one, however the hyperlink might take you to a special one if that one isn’t out there in your nation. It’s a forged iron 8 inch tortilla press), which is comparatively cheap should you plan to make a couple of batches of tortillas. When you don’t wish to you possibly can roll these out by hand utilizing the two sheets of greaseproof paper and a rolling pin.
Notice 3: Maintaining the tortillas heat
You NEED to position these in some foil to maintain heat as they’re greatest serve contemporary and heat. This extra warming permits them to turn out to be good and pliable, excellent to be loaded up along with your favorite filling.
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