Homemade Corn Tortillas
My family enjoys having soft tacos for dinner. The guys have flour tortillas, and Laura and I eat corn tortillas to avoid gluten. Store bought corn tortillas aren't that great, so I've been making homemade corn tortillas.
At first, I tried making them by hand, which didn't work well at all. I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center). So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process.
I just purchased a tortilla press, and making those tortillas is so quick and easy!
To make corn tortillas, combine 2 cups masa flour, 1/4 teaspoon salt, and 1 1/4 cups water. Mix until the dough holds together, adding a little more flour or water if necessary. It will feel kind of like Playdoh when it's ready.
Next, section the dough into 16 sections, and form each into a ball. At this stage, I also like to partially flatten each dough ball. Place each dough ball into a plastic bag to keep them from drying out.
Place a sheet of plastic wrap over the bottom plate of the tortilla press, place a dough ball on it, place another piece of plactic wrap over the dough ball, then press if flat until it measures about 5 to 6 inches across.
Toss it into a hot pan (medium high heat) and cook for 50 to 60 seconds. Turn it over and cook for another 50 to 60 seconds. Remove the tortilla from the pan and cover with a clean cloth to keep it warm. Repeat with remaining dough. Serve immediately.
Muy bueno!
Cindy
At first, I tried making them by hand, which didn't work well at all. I also tried flattening them with the bottom of a pan, only to discover that the pan was slightly warped (raised in the center). So I've been rolling each tortilla out with a rolling pin, which works alright but is kind of a slow process.
I just purchased a tortilla press, and making those tortillas is so quick and easy!
Next, section the dough into 16 sections, and form each into a ball. At this stage, I also like to partially flatten each dough ball. Place each dough ball into a plastic bag to keep them from drying out.
Place a sheet of plastic wrap over the bottom plate of the tortilla press, place a dough ball on it, place another piece of plactic wrap over the dough ball, then press if flat until it measures about 5 to 6 inches across.
Toss it into a hot pan (medium high heat) and cook for 50 to 60 seconds. Turn it over and cook for another 50 to 60 seconds. Remove the tortilla from the pan and cover with a clean cloth to keep it warm. Repeat with remaining dough. Serve immediately.
Muy bueno!
Cindy
It has been a long time since I've made my own tortillas, but I made start again so I can guarantee I'm using non-GMO corn. Pinned to my Gf boards.
ReplyDeleteThis brand, and most general store brands, of masa uses GMO corn!! Great alternative: Bob's Red Mill Flour Corn Masa Harina.
DeleteI ended up with a bag of masa after accidentally grabbing it at the store last week instead of grabbing cornmeal. I was just thinking about what I could make with it now that I have it here. I could totally make corn tortillas. Thanks for the idea!
ReplyDeleteCan anyone share the same type but with a "GF Flour"?
ReplyDeleteMasa flour, also called Masa Harina, is a type of corn flour, so it is gluten free.
Deletecan you use a tortilla press on both corn & flour tortillas?
ReplyDeleteYes! I use the tortilla press for both. I'll be posting a recipe for gluten free flour tortillas as soon as I have a recipe I like.
DeleteCan someone tell me the manufacturer of this corn flour. I want to be sure they use non gmo. I was pretty sure that 90% of all corn products were gmo. Thank you
ReplyDeleteI did some research and add long as I buy Bob's Mills it is gmo free.
DeleteLaurie - thanks for sharing this information.
DeleteCindy
Moving from South Texas to Iceland leaves me longing for good Mexican. Can anyone tell me if I can use polenta and add some lime to it, in stead of Masa (since such is unavailable in the land of Ice) when making tortillas and tamales.
ReplyDeleteMasa flour (masa harina) is made by soaking dried corn in a solution of calcium hydroxide (slaked lime). The corn is them washed, ground, and dried into the powder called masa harina.
DeleteYou could use polenta, or cornmeal, if you grind it into a flour, although the taste will not be the same. To get the authentic taste you're looking for, you might have to order the masa flour (Amazon, maybe?).
Is that brand of Masa in your picture non GMO? I'm having trouble finding labeled non GMO corn masa. My name is Deborah, but I am posting as anonymous because I have none of those other accounts!
ReplyDeleteGreat GMO free alternative: Bob's Red Mill Flour Corn Masa Harina. Rule of thumb: If the food you are looking to purchase does not say on the label, "GMO free", guess what? It uses GMO items.
DeleteAccording to Laurie (see previous comment), Bob's golden masa is non GMO. You can purchase it through Amazon.com if it isn't available near you. Also, Purcell Mountain Farms makes a non GMO masa harina which you can purchase from their site at http://www.purcellmountainfarms.com/
ReplyDeleteDo you fry these in just a hot pan, no oil? I’m attempting homemade corn (and flour) tortillas for the first time. I got a tortilla press and I’ll be making enchiladas Sunday but thought I’d get this part done ahead of time. Should I store them in the fridge or at room temp if I’ll be using Sunday? Thanks in advance!
ReplyDeleteI "fry" them without oil in a hot stainless steel pan. I'm not sure about making them ahead for enchiladas because they will be easier to roll if they're fresh. You could possible store them in the freezer, though, if you need to make them ahead, then defrost at room temperature or in a microwave.
DeleteHow long will these store for? Can I just set the dough in the fridge until dinner tonight?
ReplyDeleteI've never tried making up the dough ahead of time and refrigerating it, but that would probably work..
DeleteI want to make Venezuelan arepas, recipe calls for P.A.N. corn flour, can't find it. Is masa hernia the same thing?
ReplyDeleteI don't think PAN corn flour, which is a pre-cooked white corn flour, is the same as the masa haring used for corn tortillas.
DeleteYou might try looking at amazon.com. Goya also makes a product similar to the one made by PAN.
Not the same thing. Look for these names to get the corn for arepas (yellow or white corn is used for arepas). - Areparena, Harina para arepas, Harina precocida, Masa al instante, Masarepa
DeleteAn alternative to using plastic wrap to cover the 'corn balls' is to place them gently around and on top one another in a large bowl and mist the top of them with water. Or cover the bowl of corn balls with a damp kitchen terry towel. That's what I, my mom, and abuelita do. Also, If you are making them from scratch, they should 'puff' in the cooking process. I don't see a 'puffed' tortilla photo. Cook on one side just enough to seal it... maybe 20-30 seconds. Then flip it over cook until the other side is well done. Then flip it back over to cook the first side... which was only cooked for 30 seconds... to finalize the cooking. Three flips total. You should then see the entire tortilla grow to puff. You can coax it along with a spatula by pressing gently on the puff, to push the air across, when it starts to rise. Getting the 'puff' to happen makes for tortillas which are more tender. The thickness of what you are cooking and method you are using more closely resembles corn cakes for Gorditas. For tortillas, try using smaller corn balls. One more tip: Cutting up a produce plastic bag, rather than using plastic wrap, for the tortilla press works a bit easier in the process.
ReplyDelete