Corn tortilla recipe (V)
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These delicious corn tortillas are easy to make, though best made with a tortilla press if you can get hold of one.
You must use masa harina as cornmeal will not work.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 250g masa harina
- 330 ml hot water
- 1/2 a teaspoon table salt
Method
- Mix the salt, masa harina and half of the water together to form a dough
- Add more water as required - you are looking for a stiff, pliable dough
- This can be done in a food processor or even better, use a breadmaker on dough setting. The Panasonic SD 253 and similar models have a 45 minute pizza dough setting that is perfect for tortilla dough.
- Rest for at least 1 hour then shape into 10 equal sized balls.
- Using a tortilla press or rolling pin, place a ball of dough between two non-stick sheets (Bake-O-Glide or similar) and press into shape
- Heat a frying pan to a medium high temperature (but with no oil).
- Cook each tortilla on one side for 15 seconds.
- Turn and cook for 45 seconds.
- Turn again and cook for a further 15 seconds.
- They should have brown speckles.
Serving suggestion
Can be eaten as they are, fried, wrapped around beans etc.
Use as suggested in your recipe
Variations
Add 1-2 teaspoons chilli powder and/or 2-3 teaspoons garlic powder to the mixture.
Chef's note
If you don't have a tortilla press, use 2 chopping boards or just two sheets of wood as a substitute. Place ball of dough between two non-stick surfaces such as small squares of Bake-O-Glide and stand on them!
Suppliers
See the Tortilla Press page for UK suppliers.
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