Recipe Detail

Category: Breads

Recipe added by: Dave on April 25, 2021

Description

Here is a relatively easy project that can deliver what may be the best tortillas you've ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.

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Ingredients:

1 1 ½ cups masa harina

2 ¼ teaspoon salt

3 2 tablespoons vegetable oil, lard or butter

4 About 1 cup hot water, or more as needed

5 Flour for kneading

Instructions:

1 Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.

2 Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic for just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.

3 Break off pieces of the dough you're shooting for 12 to 16 tortillas total, and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.

4 Put a large skillet, preferably cast iron, over medium-high heat for 2 to 3 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

Contributors Notes:

After cooking and letting them rest you can cut them into smaller pieces (triangles) and deep fry them for delicious tostadas. Add a little finely ground salt and they taste a lot like Fritos.