You make the balls of dough the size of golf balls, don’t worry if they are a little ragged on the edges, they are home made, not machine stamped~
Home made corn tortillas are not necessary for good Mexican Food but they are delicious and fun to make. They have a real corn flavor, more like the ones you get in Old Mexico. The masa is pure ground corn flour, that’s it.
press it flat, you will learn how hard to press after a couple of times
I have had a tortilla press forever, I have bought them in Mexico for other family members and friends. You can find them on e-bay, priced $8.00 and up. You want a cast iron press, 7 inch size. Or you can roll your tortillas out with a rolling pin. Put the ball of dough between two one gallon size plastic bags, roll it thin, then peel the plastic back and lay it in the skillet.
it is ready to lay into med. hot skillet, 30 seconds on each side, then stack and keep covered
I realize not everyone has as much spare time to do these things but for those who do, it is worth it. (Now the press isn’t for flour tortillas, you need to roll those with a rolling pin). I just finished eating six tortillas, I have certainly enjoyed making this blog~
at this point, they are like store bought ones, they are not ready to eat. Never just heat in a microwave, you need to soft fry them, that is the secret of great tortillas and great Mexican Food, remember, to soft fry first!
2 c Masa Harina or Corn Flour
1/2 tsp salt
1 1/8 c water
Mix flour, salt and most of the water for about 3 minutes. Add more water a little a time until it is firm but not sticky. Unlike pie dough, you can’t hurt it by overworking.
Divide into 16 pieces, form each piece into a ball, golf ball size and lay on wax paper.
Flatten slightly with hand and using a tortilla press. place between two heavy pieces of plastic. (I use two gallon size bags). A little dusting of the flour helps keep them from sticking) If you don’t have a press, you can use a rolling pin. Carefully peel off top plastic, lay tortilla in your hand and peel off the bottom piece of plastic. Flip out of your hand into the med hot ungreased cast iron skillet and cook for 30 seconds on each side. Continue until all are cooked. These should now be soft fried. To soft fry. put a small amount of oil in skillet, med hot for, about 6 seconds on each side. Pat grease off on paper towels. These are better than any corn tortillas you can buy, they have a real corn flavor because you use fresh masa. You can hard fry them by using more oil and cooking longer. I don’t hard fry mime, there are so many good corn chips out there, I use those for my nachos etc.