How to make your own authentic mexican corn tortillas

How to make your own authentic mexican corn tortillas

When you go to an authentic Mexican restaurant,

nine times out of ten, your meal will come with an added bonus. Alongside your flautas, enchiladas, or chile Rellenos will be a circular basket filled with freshly made corn and flour tortillas.

These tortillas usually make a great meal even better. So why do you have to go to a Mexican restaurant to enjoy these tasty treats when they are so incredibly easy to make at home in the comfort of your own kitchen. If you are tired of the bland taste of the tortillas found in most grocery stores, try your hand at making your own fresh corn tortillas.

In order to make authentic corn tortillas, the two devices you will need are a tortilla press and a comal. A tortilla press is a cast iron press that is used to flatten out the dough into the shape of a circle. A comal is essentially a flat griddle used to heat up the tortillas, although you can easily use a heated skillet.

To make the dough, stir together two cups of masa harina (found in most grocery stores, this is simply corn flour), one cup of warm water and a dash of salt. As you mix the ingredients, they will form into a dough. On a cutting board that has been floured, knead your tortilla dough for four minutes. The dough will become smoother and less sticky You will need to let the dough rest for approximately an hour at room temperature.

Be sure to cover the bowl holding the dough with a sheet of plastic wrap while it is resting. Split the dough so that you have twelve equal pieces. You will want to work quickly with the dough as it tends to dry out fast. Work with one piece at a time, allowing the remaining dough to continue resting underneath the plastic wrap. Roll the piece of dough into a ball. Place a small piece of plastic wrap onto the open tortilla press and place the ball of dough in the center of the tortilla press.

Top with another small piece of plastic wrap. This will prevent the dough from sticking to the tortillas press and creating a large mess. Close the tortilla press, firmly pressing so that the dough forms into a thin circular shape. Don’t panic if your tortilla does not look like a perfect circle the first few times around. Meanwhile, you will need to heat a skillet or your comal over medium-high heat.

Once the comal is heated, you can take your tortilla off of the press. To do this, keep the tortilla between the two plastic sheets. Slowly take the top plastic sheet off. Flip the tortilla onto your pre-heated skillet or comal and quickly peel off the second layer of plastic wrap.

You will only need to heat the tortillas for about one minute on each side. If you cook the tortilla too long, it will burn and get extremely hard. Unless you want tortilla chips, keep an eye on your cooking tortillas at all times. Serve your tortillas hot!

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