We love making everything from scratch. Lately, tortillas have been on our mind. I have many different recipes that we have used over the years however, we are trying out a new recipe this week for regular corn tortillas. We had picked up two tortilla presses from years ago, but they are not necessary if you have a rolling pin (just a lot harder to get even and round tortillas.)
These are extremely easy and are GLUTEN FREE if you use the masa harina that I have pictured below.
- Plastic wrap, Saran wrap or even a gallon sized zipper bag will work GREAT to prevent sticking on the tortilla press. (TIME SAVER!)
- If you are using a rolling pin instead of a tortilla press, make sure that you are 100% even on the rolling of the tortilla dough so that it doesn’t cook unevenly.
The Masa bag says that this makes 18 – 6 inch tortillas – It makes more like 10 or so… and 8 if you counts the ones that kids keep snitching from the plate. We double or triple the recipe below to make enough for our clan.
2 cups masa harina (we have found this at the local Mercado as well as our local Safeway)
1/2 teaspoon kosher salt ( I use pink Himalayan Salt)
1 1/2 cups hot water
Prepare the tortilla press: Cut the zip-top bag open along the sides or wrap the base of the tortilla press with plastic wrap. Open the tortilla press and lay the opened bag on top. You will only need to do this ONCE during the process. You can reuse the plastic for all of the tortillas.
- Mix the masa harina and the salt together in a mixing bowl. Pour in the water and stir to combine.
- Using your hands, knead the dough for a minute or two in the bowl or you can use a dough hook attachment on your kitchen aide. The dough is ready when it’s smooth, but no longer sticky, and easy forms a ball in your hand. The dough should feel a bit “springy,”. – If the dough absorbs all the water but is still dry and crumbly, add water a tablespoon at a time. If the dough feels sticky, or gummy, add more masa a tablespoon at a time.
- Cover the bowl with a towel and rest the dough for 15 to 30 minutes.
- Pinch off a few tablespoons of dough and roll it between your hands to form a ball about the size of a ping-pong ball. This will make roughly a 6-inch tortilla. If you want larger tortillas, use more dough.
- Place the ball of dough on the plastic-covered tortilla press in the middle of the press. Fold the other side of the plastic bag over the top of the dough. Bring the top of the press down over the dough, then press with the handle to flatten the dough to about 1/8-inch thick. If the tortilla doesn’t look quite even after pressing or you’d like it a little thinner, rotate the tortilla in the plastic and re-press.
- Peel away the top of the plastic, flip the tortilla over onto your palm, and peel off the back of the plastic. Be careful that you don’t tear the tortilla… Although, they taste the same whole or torn.
- You can either cook the tortillas as you press them, or you can press all the tortillas and then cook them. Keep both the dough and the stack of pressed tortillas covered with clean towels. If you choose to press all the tortillas and then cook them, be careful when peeling each tortilla off the stack — they can stick to each other or break around the edges, especially the ones on the bottom.
- Warm a large, flat cast iron griddle or skillet over medium-high heat.
- Gently position as many tortillas in the pan as will fit in a single layer without overlapping. Cook for 2 to 3 minutes, until the edges are starting to curl up and the bottoms look dry and pebbly. Flip and cook another 2 to 3 minutes on the other side.
- Serve Immediately! You can also save these for a few days in the fridge. However, they never last that long in our house.
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