This Corn Tortilla Technique Took me 50 Tries

masa harina

🥗Healthier: whole wheat flour

💰Cheaper: cornmeal

Whole wheat flour adds fiber while cornmeal is often cheaper.

cooking oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is often less expensive.

In a large bowl, add 3 cups of masa harina and 1 teaspoon of salt, mixing together with your hands.

Gradually add 2 and 2/3 cups of warm water (about 100 degrees) to the masa harina mixture, mixing until the dough is smooth, hydrated, and not sticky.

Knead the dough for 7 to 8 minutes until it is smooth and does not crack when squeezed.

Form the dough into a large ball and set it aside.

Take a golf ball-sized piece of dough (about 2 to 3 tablespoons) and roll it into a tight ball, placing it on a sheet tray lined with parchment paper.

Cover the dough balls with a very moist towel to keep them hydrated.

Preheat a crepe griddle over medium heat (a cast iron skillet or non-stick skillet can also be used).

Prepare a corn tortilla press with two sheets of parchment paper to prevent sticking.

Dab your hands in cold water to keep them moist before handling the dough.

Remove one ball of dough from the towel, re-roll it to ensure it is tight, and place it in the tortilla press towards the back.

Press down firmly to flatten the dough into a tortilla about 6 to 7 inches in diameter, then gently remove it from the parchment paper.

Place the tortilla on the heated griddle and cook for 45 seconds.

Flip the tortilla and cook for 1 minute and 30 seconds, then flip again and cook for another 45 seconds, pressing gently to encourage puffing.

Optionally, flip the tortilla for an additional 15 to 20 seconds to brown the other side.

Remove the cooked tortilla and stack it in a towel to keep warm, repeating the process until all tortillas are cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary