Prep: 30m
Cook: 30m
Servings: 16
Store-bought tortillas are full of preservatives and other garbage. I looked at Mission tortillas, and there were 11 ingredients. Quite different from a fresh, home-made, 3-ingredient, garbage-free tortilla hot off the pan. So good.
—Ingredients—
Fancy
- 200g masa harina
- 1/2 tsp salt
- 300g water
—Method—
Fancy Method
- Prepare the dough:
- Heat the water to 140F.
- Mix masa harina and salt, and add the water.
- Knead until glossy, about 2m. You should be able to press a finger into the dough without residue. Add flour or water 1 tsp at a time to adjust, if necessary.
- Cover with a damp paper towel and let rest for 30 minutes.
- Prepare to cook:
- Portion the dough into 28g balls.
- Pre-heat a pan on medium-low, and another on medium-high.
- Cut a 1 gallon zip-loc along the top and sides to be able hinge open from the bottom.
- Place two paper towels in a dish, bowl, or pan with a firm cover.
- Cook the tortillas:
- Place a ball of dough between the two plastic sheets and press in a tortilla press. Without a press, use a flat, heavy object instead. Or, you can roll into an even disc about 2mm thick. (About the thickness of a quarter.)
- Cook on the lower-heat pan for 30 seconds per side.
- Move to the hot pan. Heat until it puffs up, or 20s, then flip and let it puff up again.
- If there is a ring around the outside of the tortilla, or the spots are black and not brown, reduce heat of the hot pan.
- Place in the covered dish, between the paper towels.