Homemade tortillas are surprisingly simple to make with a texture and flavor that's so much better than store bought ones. All it takes is a little practice and you'll have beautiful tacos ready in no time.
If you don't have an official tortilla press, no worries, you can use a heavy saucepan, glass dish or even a rolling pin to press the dough between parchment.
This makes about 8 six inch tortillas.
Ingredients
1 c masa harina (corn flour)
3/4 to 1 c hot water
2 tblsp olive oil
1/2 tsp fine salt
Stir together masa harina and salt in a medium sized bowl. In a separate, microwave safe bowl or glass, heat the water in the microwave for about a minute. It should be hot but not boiling.
Start by adding about a half cup of the water and all of the olive oil to the flour and salt mix. You want to add the water gradually so you get the right dough texture. Depending on the conditions in your environment you may need more or less water. The dough should be moist, soft and pliable but not sticky. Dough that's too wet will stick to the tortilla press and dough that's too dry won't puff when cooking. Continue to add more water slowly until you get a soft dough.
The great thing about corn flour is you don't have to worry about overworking the dough like you would with wheat flour. If you add too much water and the dough is sticky, simply add a little more masa harina until you get the right consistency. And if it's too dry just add more water, a small amount at a time.
Once your dough is the right consistency portion into about 8 even sized pieces. Press each piece between parchment paper with a tortilla press or alternatively roll out with a rolling pin. You can also press down on the dough balls between parchment paper with a heavy saucepan or glass dish. Be sure to keep the dough covered to keep it from drying out.
After pressing the dough balls, one at a time place on a high heated griddle. Leaving to cook on the first side for about 30 seconds. Flip and cook another 30 seconds on the other side. Then flip again and press the top of the tortilla with a spatula to trap the steam in the tortilla. This will create an air pocket in the tortilla and make it puff. Once puffed, cook a few more seconds until golden brown spots appear on the bottom of the tortilla then remove from heat and wrap in a clean kitchen towel to keep the tortillas warm and pliable. If your tortillas don't puff the first time, don't worry, they'll still taste good. It just takes practice.
These are so good and best made in small batches so you can eat them all in one setting.
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