Homemade Tortillas

Sometime last year, around the same time I was experimenting with making different types of bread, I decided to try my hand at making corn tortillas. I haven’t bought any from the store since.

People like to spout that we have Americanized the tortilla, taking what was traditionally made with corn and instead replaced it with flour and lard. This, quite honestly, is not true. Just like here in the states, there are different growing regions in Mexico. The south is mainly corn-producing, and so a majority of their tortillas were made from corn, however the northern areas are able to grow wheat, and so flour tortillas tended to be the norm, or at least preferred. Of course, any type of tortilla can be found in the supermarkets of Mexico today, just like here, and fewer and fewer people take the time to make their own tortillas.

The main reason I wanted to attempt making corn tortillas was because after perusing my rather authentic Mexican cookbook, and watching people eat them on the Food Network, I wanted to make Carnitas. Carnitas are little more than cubes of pork sprinkled with garlic powder, salt and pepper, with about half an inch of water added to the baking dish and baked for a couple hours. Who doesn’t have time to make that? Add some freshly made guacamole and corn tortillas and you’ve got a delicious dinner. I just made these a couple days ago and am beginning to drool for more!

To make corn tortillas is rather simple, as there are only two ingredients; masa harina and water. Masa harina is finely ground dehydrated corn, and is found in most supermarkets today, usually on the Mexican food aisle. It is packaged like flour, and a small package will make a lot of tortillas. The ratio is about 2 cups masa harina to about 1 cup water, but I find that between 1¼ to 1½ cups water is sometimes required. Depending on your filling, you may want to add a pinch of salt. With your hands, mix the masa harina and water until it forms a ball, then mix for about a minute more to make sure it is thoroughly moistened. I also find that allowing the ball to rest for about fifteen minutes covered with a slightly wet paper towel ensures even distribution of water. After it has rested, divide the ball into 12 to 16 balls and keep them covered until you press them. Heat a nonstick skillet or griddle to medium-high to high.

Now comes the tricky part, unless, of course, you are lucky enough to own a tortilla press… which I don’t. Using a glass baking dish, I find the Pyrex Pie Plate works exceptionally well, slightly flatten a ball of dough between two pieces of wax paper and press down with the baking dish, rocking back and forth and side to side as needed to form about a 5” to 6” round. You can also use a rolling pin as well, but it should still be between wax paper, plastic wrap or parchment paper. If you find that the edges are serrating or the dough will not hold it’s shape very well, simply add a few drops of water and roll it around in your palm to wet the entire surface before pressing. If, however, it is to wet and won’t release from the paper, you will need to add more masa harina, reknead the batch, allow to rest again for a few minutes before dividing into balls.

After pressing, immediately place the tortilla on the ungreased skillet or griddle and cook each side for 30 to 50 seconds, or until the edges appear dry on the first side. When it starts to take on color and/or starts to appear puffy, it is probably done. I find I can usually get four tortillas going at a time on my griddle, so that is my preferred method, as opposed to only one in a skillet. I keep my tortillas in a tortilla warmer, but a cloth napkin or towel lined basket will work too.

These tortillas are delicious as is, and will keep at room temperature, tightly covered in plastic wrap or a plastic sealed bag, for a couple days. They keep in the fridge for about a week, but will lose some flexibility. So what is a person to do with any leftover tortillas? Cut them into quarters or sixths and fry them for fresh chips, or fry them whole, either flat for tostadas or with tongs hold them open in half for tacos. I’ve also found that when using these for enchiladas, it is best to fry them over medium heat in about two tablespoons oil in a small 6” to 8” skillet for ten seconds, flipping halfway and placing them on paper towels to drain away most of the grease. This not only keeps the tortilla from absorbing liquid and becoming goo again, but also makes them much more pliable for filling. ¡Muy delicioso!