One of life's most delicious experiences is enjoying the elemental flavor of
a just-baked corn tortilla. Once you learn how to press and griddle-bake tortillas,
they're really quite easy and rewarding. If you'd rather not make your own,
search out a locally made brand of tortillas (they'll usually be fresher) in
your grocery, and heat them, wrapped in a clean kitchen towel, in a vegetable
steamer. Steam 1 minute, turn off heat, and let stand 15 minutes.
Homemade tortillas are not difficult to make, and are well worth the time it
takes to make them. They require only masa harina (the ground cornmeal traditionally
used to make corn tortillas), a tortilla press, and a skillet. Once you experience
fresh corn tortillas, you'll be hooked. Tortilla presses are available at fine
cookware stores including Williams
Sonoma, and through Sante
Fe School of Cooking and Market for approximately $24. (You can find them
for a fraction of that cost at Mexican markets, though.)
Step 1 - Knead dough
Combine the masa harina and water in a bowl, stir well. Knead dough until
it becomes soft, like cookie dough, but not sticky. The softer the dough, the
more moist and tender the tortillas. But don't make it so soft that more than
a bit sticks to your hands.
Step 2 - Divide dough
Cut 2 squares of plastic wrap that just cover the plates of a tortilla press.
Thicker plastic from food storage bags is easiest to work with and great for
beginners. Divide dough into 12 equal portions. Shape each portion into a ball.
Working with 1 portion at a time, place dough between 2 sheets of plastic wrap
(cover remaining balls to prevent drying). Place ball, still covered with plastic
wrap, on tortilla press.
Step 3 - Flatten dough
Close press, and move the handle from side to side to flatten the ball into
a 5-inch disk. Open press; turn dough one-half turn. Close press to flatten.
Step 4 - Place dough in nonstick skillet
Remove dough. Carefully remove plastic wrap from dough. Place dough in a nonstick
skillet over medium heat (make sure skillet is hot). Cook 15 to 30 seconds or
until tortilla releases itself from pan. Turn tortilla (with spatula or tongs).
Cook 30 seconds or until brown spots form. Turn once again, and cook another
30 to 45 seconds. At this point the tortilla may puff slightly (but don't worry
if it doesn't).
