Credits
Recipe adapted from Simply Mamá Cooks
Ingredients
| Amount | Ingredients |
|---|---|
| 175g | corn flour, nixtamalized (masa harina) |
| 15g | cornstarch |
| 3g | salt |
| 1 cup | water, warm |
Process
- In a bowl, mix together all the dry ingredients
- Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
- If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
- Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
- Preheat tuvva, comal, griddle or dry frying pan on medium high heat
- Set dough balls between plastic and shape using tortilla press
- Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
- When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other
Nutrition
100g (cooked) = 218 calories
Notes
- Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
- The cornstarch helps keep the tortillas soft, highly recommended
- Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
- Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
- If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
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