Homemade Tortillas

Homemade Tortillas

Submitted by Ryan Juliano

Ingredients:

• 2 cups Masa Harina
• 1.5 cups warm water
• ½ tsp. Kosher Salt

Instructions:

1. Mix all Masa Harina with about 1.25 cups of warm water. Work the masa with your hands, noting how wet/dry the dough is. The consistency you want is for the dough to form a smooth ball without any dough sticking to your hands. Add the remaining water only as needed.
2. Allow the dough-ball to sit under a moist paper towel for at least ten minutes. Pull off golf ball sized chunks from the dough and roll in to a smooth ball between yours hands; you should end with about 16 of the “golf balls.”
3. Press using a tortilla press, using plastic between the press. If you don’t have a press, use the bottom of a glass casserole dish, or a heavy flat bottomed pan.

* My preferred variation for prep:

1. Put dry ingredients in a 1 gallon zip bag.
2. Add 1.25 cups of the warm water and seal the bag with air in it.
3. Mix until dough comes together, making sure you knock out any dry pockets and as water as/if needed.
4. Preheat a pan or griddle to medium high heat…it should be hot…hotter than you would think.
5. When the time comes to press the dough balls,  split the bag along the seam on both sides, so it lays flat.
6. Use the bag as the layer to press between, as its thickness seems to be ideal for minimizing the tortilla sticking to it.
7. Gently place the tortilla on the pan/griddle, and allow it to sit for about ten seconds before flipping. Flip and allow to sit for about 30 seconds to a minute. Then flip again and finish the other side.
8. The cooking piece is all about heat management. The tortilla should have some brown spots on it, but not be burnt. Also they aren’t very big, maybe about 4 inches in diameter.

Additional Tips: Use these tortillas along with leftover grilled vegetables, rice, beans and/or fish for a fresh taco bar for the family.

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