Question

How do you make corn tortillas from scratch that are soft and pliable? Get the simple technique for a far superior result to store-bought.

Answer 1

To make soft and pliable corn tortillas, use masa harina, warm water, and a tortilla press. Proper hydration of the masa and even cooking are key to achieving the desired texture.

Detailed Explanation:

Making corn tortillas from scratch is a rewarding process. Here's a step-by-step guide:

1. Gather your ingredients: You'll need 2 cups of masa harina (corn flour specifically for tortillas), about 1 1/2 cups of warm water, and a pinch of salt (optional).
2. Hydrate the masa: In a large bowl, combine the masa harina and salt (if using). Gradually add the warm water, mixing with your hands until a soft, slightly sticky dough forms. The dough should be moist but not wet. Adjust the water as needed.
3. Knead the dough: Knead the dough for about 5 minutes until it becomes smooth and pliable. This helps develop the gluten (even though it's corn, kneading helps with texture).
4. Rest the dough: Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. This allows the masa to fully hydrate and makes it easier to work with.
5. Prepare the tortilla press: Cut two circles of plastic wrap or parchment paper slightly larger than the diameter of your tortilla press. Place one circle on the bottom plate of the press.
6. Form the tortillas: Take a small ball of dough (about 1-1.5 inches in diameter) and roll it between your palms to form a smooth ball. Place the ball in the center of the plastic-lined press. Cover with the second circle of plastic.
7. Press the tortilla: Gently close the tortilla press and press down firmly on the handle to flatten the dough into a thin, even circle.
8. Cook the tortillas: Heat a dry cast iron skillet or comal over medium-high heat. Carefully peel the tortilla from the plastic and place it on the hot surface.
9. Cook each side: Cook for about 30-60 seconds per side, or until lightly browned and slightly puffed up. The first side may take a bit longer. Don't overcook, or they will become brittle.
10. Keep warm: As the tortillas are cooked, stack them in a tortilla warmer or wrap them in a clean kitchen towel to keep them warm and pliable.

Pro Tip:

If your tortillas are cracking around the edges, the dough is likely too dry. Add a teaspoon of water at a time to the masa, kneading well after each addition, until the dough reaches the correct consistency.