Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)

corn masa

🥗Healthier: whole grain masa

💰Cheaper: corn flour

Whole grain masa offers more fiber, while corn flour can be more affordable.

In a medium bowl, mix masa harina and salt with a big spoon or spatula.

Heat the water to 140F (60C) and add to the bowl.

Mix with a spoon until all the water is absorbed.

Knead by hand for 2 minutes and check the texture.

Rest the dough for 30 minutes covered with a damp, thoroughly wrung out paper towel.

Divide into 28 gram portions and roll into balls.

Set a small teflon pan on medium-low heat and another pan on medium-high heat.

Prepare a small bowl or pot with a lid and two pieces of paper towels to steam the tortillas after cooking.

Cut 2 rectangular pieces of plastic from a gallon zip lock bag to fit your press.

Press the ball of dough to the thickness of a quarter.

Cook for 20 seconds on each side in the low heat pan (no color should develop).

Flip the tortilla into the high heat pan for 30-60 seconds on each side or just until it puffs and starts to color.

Put it in a pot between towels and cover with a lid leaving a bit of a crack.

Let the tortillas rest in the covered pot for 5 minutes.

Remove the lid, but keep them covered with paper towels.

Crisp up in some fat (ideally lard) before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary