Corn Tortilla Recipe (Tortillas de Maiz) Corn tortillas are made from a special dough called masa or masa

de maize. Masa is made from dried corn that has been treated by boiling and soaking the kernels in a dilute mixture of slaked lime (a type of pickling lime often called cal). This process softens and loosens the tough outer skin of the corn kernel and frees up nutrients, niacin among others, to be utilized by the body. After the corn kernels are treated and thoroughly rinsed, they are ground into a thick starchy paste that becomes the dough called masa and is the basis for making tortillas, tamales, and many other Mexican and Latin American foods.

Basic Recipe (10-12 tortillas) 2 cups Instant Corn Masa Mix 2 tsp. salt 1-1/4 cup water (tepid) Step #1 - Corn Masa Options available for obtaining the corn masa from which corn tortillas are made: Those with a desire for the freshest, most traditional tortillas possible, may choose to make their own masa from dried corn. This process takes time, a little effort, and a few basic tools. Read instructions for making fresh corn masa. Those living in an area with a substantial Hispanic population may be able to buy fresh masa at a local tortillera (small tortilla factory) or mercado (market). The most convenient option is to use one of the instant corn masa mixes. Decide on the type and source of corn masa you will use. To begin, try using an instant corn masa mix. The most widely available brands are Quaker Oats Masa Harina or Maseca Instant Corn Masa Mix. They usually come in 2 or 4 lb. bags and only require the addition of water and salt.

Step #2 - Mixing the Dough Blend the dry mix and salt together in a large mixing bowl. Gradually stir in water to form a stiff crumbly dough. Knead the dough smooth with your hands for 4-5 minutes. If any dry mix remains in the bottom of the bowl or the dough cracks and crumbles as you work it, add a little more water, one teaspoon at a time. (If too much water is added, the dough may become sticky. In this case, add a little more masa mix.) The dough should not stick to the sides of the bowl and should cleanly roll in your hands. This can be

somewhat of an art, and with practice you will recognize the right consistency. Let the dough rest covered in the refrigerator for 30 minutes.

Step #3 - Forming the Tortillas Cover tortilla press surfaces with plastic wrap or wax paper. Remove masa from the refrigerator and pinch out a golf ball sized portion. Keep the rest of the dough covered to prevent drying out. Roll into a ball. Place the ball of dough in the center of your tortilla press and close. Apply moderate pressure to the handle, squeezing it several times to produce the desired thinness. (Thinner tortillas cook faster, are more flexible, and work well as a wrap for fillings. Thicker tortillas are chewier and more satisfying to eat out of the hand, like bread.) Carefully open the tortilla press, peel the tortilla off the plastic wrap and place it immediately on a preheated (medium - medium high) comal or griddle. It should sizzle softly.

Step #4 - Cooking the Tortillas The tortilla will begin to look "dry" or small bubbles may appear on its surface within 2030 seconds. Flip and cook 45 seconds more. (If the tortilla sticks to the comal, it is either not ready to flip or the comal is not hot enough.) Flip back over and cook for an another 15-20 seconds to finish. The tortilla is done when it slightly puffs from the steam inside, or when all appearance of wetness is gone. Scattered brown spots on the tortilla are normal; homemade tortillas do not have the even color of store bought. Dark brown or burnt spots indicate that the comal is too hot and the heat should be slightly reduced. Remove tortilla from the comal and place in a covered dish, tortilla warmer, or a basket lined with a napkin or towel. Keep the cooked tortillas covered at all times while you cook the rest of the batch to prevent drying out. Do not overcook the tortillas. Cook them just enough to appear completely dry and to puff slightly from the steam. Perfectly cooked tortillas are flexible, tender, and slightly flaky in texture. Making tortillas is an art, and it takes practice to get a feel for the process. Enjoy them while still warm! Buy a Mexican cast iron tortilla press Back to the Top

Flour Tortilla Recipe Flour tortillas were relatively late additions to Mexican cuisine. The Spanish introduced wheat cultivation and wheat flour bread making to Mexico in the late 16th century. Flour tortillas were a natural outgrowth. They are a popular part of the cuisine of Northern Mexico, the Southwestern United States, and are central to "Tex-Mex" cooking. Flour tortillas are not made with a tortilla press, they are formed using a rolling pin to roll them flat and into the round. This takes practice to do properly. Wheat flour dough needs to be worked and rolled in order to break down the gluten it contains, otherwise the tortillas will be tough and curl up when cooked.

Basic Recipe (10 - 12 tortillas) 3 cups all-purpose flour (not bread flour) 2 teaspoons baking powder 1 teaspoon salt about 1-1/4 cup warm water 2 tablespoons vegetable oil, shortening, or lard Step #1 - Mixing the Dough Stir dry ingredients together in a large mixing bowl, folding in the oil or lard. Gradually stir in enough warm water to form a stiff crumbly dough; knead the dough until it holds together, approximately 5-7 minutes. Turn the dough out onto a floured pastry board and again knead it until smooth (3-5 minutes). Once the dough is smooth and no longer sticks to the pastry board, roll it into a "log" shape. Divide the dough into 12 equal pieces and form each into a ball. Cover the dough balls with plastic wrap and let rest 20 minutes.

Step #2 - Forming the Tortillas Place a dough ball between two sheets of plastic wrap or wax paper and flatten by hand into a 4" or 5" patty. Use a rolling pin or tortilla pin and, working from the center out to the edges, roll into thin 8-9", round tortillas. Try not to roll over and off the edge of the

tortilla as this will make the edges too thin. Turn the tortillas often as you roll. Stretch the dough slightly in your hands as the tortilla is carefully peel off the work surface. If the tortillas tear too easily to handle you may want to reknead the dough. Note: if rolling out round tortillas is too difficult or time consuming, we have a great alternative. Our electric heated flour tortilla maker produces round, thin precooked 8" flour tortillas in 3-4 seconds and ready to be finished in a hot comal or stored for cooking later. This is a unique and innovative kitchen tool made in Mexico that we have found very handy and effective. See our products page for details and purchase information.

Step #3 - Cooking the Tortillas Carefully place the tortillas, one at a time, onto a preheated (medium) dry comal or griddle. Within seconds, tiny blisters will appear in the surface of the tortilla. Flip and immediately press down on the tortilla with a wide spatula or flat wooden paddle, apply gentle but firm pressure all over the top. This will cause the tortilla to puff from the steam inside. Blisters will form over most of the tortilla surface as you press down. Turn the tortilla again and press the other side until the blisters turn a light golden brown; the tortilla should remain soft. If the tortillas stick to the comal or burn reduce the heat. The cooking time should be less than 1 minute. Do not overcook. Stack the tortillas as they are cooked inside a cloth towel lined tupperware container or tortilla warmer. Make sure to seal the container so that they can "steam" while you finish cooking the rest of the batch. For the best taste, serve the tortillas while still warm and fresh.