I was always curious to see how corn tortillas compared with wheat flour tortillas but could not make them myself without a tortilla press. Flour tortillas you can roll out by hand but with Masa Harina (corn flour), it will just fall apart.
Thanks to my friend Fran, who sent me a care package complete with tortilla press and Masa Harina, I had everything I needed to try making them myself. Epicure Selections even included a recipe for me to follow!
In a bowl add 1 1/2 cups of Masa Harina with 1/4 tsp of salt.
Stir in one cup of warm water. That’s it!
Gently knead and form dough into a ball. Cover and let rest 15 minutes.
Divide dough into 8 pieces or 12 for smaller tortillas. Mine were the bigger ones. Place a square of parchment paper in the tortilla press. Place a ball of the dough in the center and cover with a second piece of paper. Close the lid and press down with the handle.
Open and flip tortilla and press again. The hardest part for me was avoiding the dough from leaking out the side and not being a perfect circle.
In a hot pan, cook tortillas for 20 seconds, flip and cook a minute. You can flip it again according to the directions but for me, I stopped once the tortilla was nice and brown.
So how did it taste? So earthy and delicious. Warm and beautiful. You absolutely get a more authentic taste this way and I loved it. In fact they were easier to make than the flour tortillas I have made in the past. Topped with my homemade chorizo?! Astounding!
I loved them so much I went out and bought more Masa Harina right away. The tortilla press makes it so easy. One of the best tools to enter my kitchen in a long time.