Corn Tortillas: The Bread of Mexico

Corn tortillas have been the “bread” of Mexico for many centuries. Today, corn tortillas remain the staple food of the majority of people in central and southern Mexico and Central America. In some areas corn tortillas may account for up to 70% of daily caloric intake. Flour tortillas are more popular in the northern part of Mexico and the Southwestern United States and were a much later introduction.

If you have never tried making your own corn tortillas at home you are in for a real treat. Fresh, homemade tortillas are nothing like the thin, highly processed packaged store variety. Homemade tortillas are robust, chewy and have a fresh and unique corn taste. Making tortillas is also a fun and traditional craft that connects you with an ancient and rich culture stretching back to the advanced civilizations of Mesoamerica. Best of all, making corn tortillas is not difficult and can be fun for the entire family, it just takes a little practice. Let's look at some basic instructions.

What You Will Need

2 cups Maseca Instant Corn Masa Mix

1 tsp. Salt

1-1/4 cups lukewarm water

Wax paper or plastic wrap

Mixing bowl

Tortilla Press (cast iron preferred)

Cast Iron griddle or comal (well seasoned)

Napkin lined basket, tortilla warmer/keeper or covered container

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Instructions

1. Stir Masa mix and salt together in mixing bowl and slowly add 1 cup of the water. Stir until a thick dough begins to form. Begin to knead the dough with your hands as you add the remaining water a little at a time. Continue kneading until the dough becomes somewhat resilient and does not stick to the sides of the bowl. If you find powder in the bottom of the bowl or the dough cracks and crumbles, add more water 1 tsp. at a time and knead it in until the proper consistency is obtained. It takes 4-5 minutes to knead the dough thoroughly. Cover the dough or mixing bowl and let it rest in the refrigerator for 20-30 minutes.

2. Prepare your tortilla press by cutting two squares of plastic wrap larger than the surfaces of the tortilla press you are using. Cover both the upper and lower surfaces with plastic wrap or wax paper. A heavy cast iron tortilla press works best and is traditionally used. Preheat a dry cast iron comal or griddle to medium-high temperature on your stove top. Using teflon or non-stick coated cookware is not recommended.

3. Remove the Masa from refrigerator and pinch out and roll golf ball sized balls of dough. Place a dough ball on the center of the tortilla press and close. Press handle down firmly two or three times until a thin, even tortilla is formed of about 5-1/2" - 7" in diameter. Open the press and carefully peel the tortilla off of the plastic wrap. Immediately place the tortilla onto the hot dry comal.

4. Cook tortilla for 20 - 30 seconds and flip. Cook for 30-45 seconds more until tortilla begins to puff up slightly from the steam. Flip again and finish by cooking for an additional 15-30 seconds. The tortilla should be evenly cooked with no "wet" areas visible. Some light brown spots scattered about the surface are OK. If you are getting large dark brown or burnt spots the comal is too hot and you should reduce the heat.

5.Immediately transfer the cooked tortilla into a container or tortilla warmer and keep covered as you cook the rest. Remember to always keep the Masa dough covered as you work to prevent it drying out. It is best to pinch out, roll and press one tortilla at a time. Get a rhythm going and you can make up a batch in no time.

The above recipe makes 10-12 corn tortillas. Using a large double comal/griddle will allow you to cook 3 tortillas at a time and make things go faster.  

Enjoy making fresh corn tortillas in your cocina! Once you master making tortillas you may want to try making flour tortillas, sopes, tamales or fresh masa too.

TortillaCocina - Traditional Cookware and Kitchen Tools From Mexico, Direct to You.