Making Tortillas

 Tortillas 101

How could something so simple be so complicated?!

Make Tortillas yourself. Can't be beat. It may seem intimidating; but, hey, you were that way about Omelets once uponce a time. Remember? Sex too. But, this is a cooking blog; what you cook in the bedroom ... that's for you. Just one piece of ancient Chinese advice, though, on the latter: make sure the water is boiling before adding the Peas and Carrots.

This is not chapter and verse on making Corn Tortillas. Just some pointers that you'll want to know when you go to make your own. Plenty of recipes and videos online. Included below are some of what we found to be the better ones.

That said ... 

1. Corn Tortillas

You need three things. Masa Harina (yellow or white) corn flour. Corn meal is a whole other thing, don't even think about it for Tortillas. Pictured is the one most easy to find. There are artisinal brands, but start basic and see where you want to go. By the way "artisinal" = $$$. Bob's Red Mill has a rep for good flavor. 

A Tortilla press. They're not expensive, so even if you aren't making them all the time, just spring for one. Leave it out when you have guests and impress the shit out of them. Like you do with that array of Espresso equipment you bought for the price of your left arm.

Highly recommend the affordable, but bulletproof Victoria 8 inch cast iron Tortilla press. Be sure to get the 8 inch; size matters. In the kitchen too.

Okay, you can in a pinch just press your Tortillas with the flat of a skillet. But, the dedicated press will get them nice and thin; and consistent.

A Totilla warmer to hold your homemade Tortillas and keep them — duh! — warm. Pictured is a usual type. Get a hand woven basket if you want to get all Martha Stewart. It goes to the table, so do the right thing. Be sure to get the 8" or so size. The warmer is self insulating, but a clean fabric towel inside is a nice touch. Evidently the time steaming in the warmer is a step to make them tender. Just like under the covers in the bedroom. 

You can purchase all of the above on Amazon, so you can be up and running in just a few days from when you decide to pull the trigger. If there's a Mexican store near you, the Masa Harina will definitely be available there, and at the best price. Other things too. 

Making Corn Tortillas ... Tips

For the detailed instructions there are plenty of videos online. Watch a few. Each cook has a slightly different approach. Really, look around. It is simple, but there are steps and variations.

Here are some important pointers gleaned from experience and watching a number of videos. 

Do go and get the step by step from a wide assortment of videos online. Rick Bayless is always good. Many also in Spanish with Mexican Mamacitas in their kitchens. Never mind if you don't sprechen the lingo; watch and learn.

For the dough. Basically it's Masa and water. Ratio for 2 cups of Masa is 1.5 cups of water. Some recipes add no more than 20% white all purpose flour [1/2 Cup if using 2 Cups Masa] ; supposedly it makes for a softer result. But, start with the simple Masa/water combo.

Warm-hot water, please.

Add the water slowly. Depending on the hydration of your Masa and the humidity of your kitchen environment the actual amount of water needed will vary.

Mix with your hand. When the dough gets right it won't stick to your fingers. Okay, you can use a stiff wood paddle too. But the hand rules. Especially for the kneading part. 

How to tell when the dough is right? Pinch off enough of the dough for a golf ball sized piece. Press it firmly between your hands. If it's hydrated properly the edges of that flattened dough should be smooth. This is mas importante! Ragged/broken edges indicate not enough moisture. You want the Tortillas to have a sealed edge so when they heat up on the Comal they will balloon up into puffs from the steam. Adds to the tenderness of the finished Tortilla when they bubble up. Watching that magic is one of the delights of making your own homemade. 

If you want to be dead nuts consistent, decide the size you like and weigh it. Then use the scale to confirm for each of the others.

Here's a good basic presentation. But ... after kneading let the dough rest a while covered with plastic wrap. When forming the dough balls, be sure to lightly wet hands with water as shown. For in the Tortilla press cut pieces from a plastic bag are better and more forgiving than parchment paper.

NOTE: Watch all these videos, there are differences. And look at some more too. Learn to incorporate all the moves. As always, go with what works for you. 

Here's Rick Bayless. Notice slight differences in approach.

And, for the trifecta ...

Oh, the "Comal Para Tortillas". Just a flat metal surface to finish your Tortillas over heat on the stove. An Indian "Tawa", or a griddle. An iron skillet will do the trick too. Don't use stainless or non-stick pans; sticks on stainless, heat too high for non-stick . If you want to get really serious, make yourself an outdoor kitchen and prepare your Tortillas over a wood fire. Plenty of videos on that. 

2. Flour Tortillas [All purpose flour]

Again, loads of online instruction videos. We like the recipe that includes Cream Cheese. 

Obviously, flour Tortillas you shape with a rolling pin. Oh, you want Old School? Dig ...