Corn Tortillas
To make tortillas with masa harina, use packaged masa harina. Two of the most widely available brands are Maseca (be sure to buy the type for tortillas) and Quaker Oats. One of my favorites is an all-natural, stone-ground masa harina made by Bob’s Red Mill, a small Oregon company that specializes in whole grain products. You can find it at Whole Foods markets, natural food stores, well-stocked specialty markets, supermarkets, and online. Purchase masa harina from a supermarket with a high turnover, as it will go rancid over time. Always taste masa harina before you use it to be sure it is still fresh. It does not store well and goes off much faster than flour. It’s best to store masa harina in the refrigerator or freezer, where it holds for 2 to 3 months. It will also keep in your pantry if sealed airtight for about 2 months. Making the dough is easiest in a heavy-duty mixer, but you can also mix it by hand in a bowl with a wooden spatula.
Recipe information
Yield
makes approximately 12 (5 1/2-inch) corn tortillas or 24 (4-inch) mini tortillas
Ingredients
Preparation
Step 1
To make the dough, in the bowl of a heavy duty electric mixer fitted with a dough hook, add the masa harina, the water, and salt. Beat at medium speed until all the water is incorporated and a smooth dough forms without any masa sticking to the sides of the bowl. It should be a little wet at this stage as it will continue to absorb water during the resting stage. Cover the masa dough with plastic wrap and let sit at room temperature until the masa is denser than bread dough, but moister than pasta dough, 30 to 60 minutes. You want the masa to absorb all the moisture from the water. If it’s too dry, you’ll find it difficult to form tortillas, which will be brittle and dry when cooked, rather than pliable and soft.
Step 2
To work with the masa, hands must be moist, but not wet. Have a small bowl of warm water nearby. To form 5 1/2-inch tortillas, divide the dough into 12 equal portions (about 1 1/2 ounces each) and form them into 1 1/2-inch balls. For mini 4-inch tortillas, divide the dough into 24 equal portions (about 1 ounce each) and form 1-inch balls. Keep the balls of masa covered with a damp towel until you cook them.
Step 3
To prepare the tortilla press, first line it with plastic so the masa won’t stick. Use a quart-size, heavy-duty (freezer-weight) plastic bag. Trim off the sides, but not the bottom, open the bag like a book, and center half the sheet of plastic on the bottom plate of the press, letting the other half drape down.
Step 4
To press the tortillas, place 1 ball of masa slightly off center (away from the handle) between the plastic sheets on the bottom plate of the press, pressing down hard to flatten the dough into a thin, even circle. Drape the other half of the plastic bag over the masa. Close the press and apply firm, even pressure to flatten the dough to a 5 1/2-inch tortilla (4-inch tortilla for mini) that’s about 1/8 inch thick. With practice, you’ll get to know how much pressure you’ll need. Open the press and carefully peel off the top plastic. Flip the tortilla onto your hand and peel off the bottom sheet of plastic. Note: If the edges of the tortilla are cracked, the dough was too dry. Return the masa balls to the mixer bowl, beat in more water, and reform into balls.
Step 5
To cook the tortillas, preheat a dry seasoned cast-iron comal or griddle over medium heat. Gently place the tortilla on the hot surface and cook about 1 to 1 1/2 minutes, until it puffs when you “tickle” or touch it. Flip the tortilla and cook for another 30 seconds.
Step 6
Transfer the cooked tortilla to a basket lined with a warm, moist cloth. Repeat until all the tortillas are cooked and serve immediately.
Maseca Masa Harina variation
Step 7
Follow the directions for Corn Tortillas, but substitute 4 cups Maseca instant corn masa flour, 2 2/3 cups plus 4 tablespoons warm water, and 1/2 teaspoon finely ground kosher or table salt.
Fresh Masa variation
Step 8
To make tortillas with fresh masa, use 1 1/2 pounds of prepared fresh masa simple to make about sixteen 5 1/2-inch corn tortillas or twenty-four 4-inch mini tortillas. Follow the directions for Corn Tortillas for shaping, pressing, and cooking. For standard tortillas, use about 1 1/2 ounces of masa formed into 1 1/2-inch balls. For mini tortillas, use about 1 ounce of masa formed into 1-inch balls. If the masa is a little dry and the tortillas are cracking on the edges, wet your hands with a little warm water when you roll out the dough. The cooking time is the same for either size. Be sure to store fresh masa purchased from a tortilleria in the refrigerator. Keep it well wrapped and use it within 2 days of purchase; otherwise the masa will ferment and spoil, even if refrigerated. Masa dough cannot be frozen.
