corn tortilla.
These tortillas can be used for tacos, enchiladas, quesadillas, chilaquiles, or cut into wedges and fried to create tortilla chips.
Ingredients:
170g masa harina.
225g warm water.
7g salt.
optional: 15g lard (or any other fat/shortening).
Equipment:
mixing bowl.
cast iron skillet/comal.
tortilla press/tortilladora.
tortilla warmer/tortillero.
Yield:
13 tortillas.
Execution:
mix.
In a mixing bowl, mix together all of the ingredients.
Knead the dough in the bowl until it becomes soft, pliable, and sticks together as one. You should be able to feel a slight bit of moisture on your fingertips as you handle the dough but it should not stick to you excessivley, it should be firm while holding it’s shape. You may have to adjust by adding more or less water.
2. shape.
Roll the dough into 30g balls.
Flatten each ball on a tortilla press.
3. cook.
Preheat a comal or cast iron skillet to medium-high heat.
Place a tortilla onto the heated surface and let it cook for 15-30 seconds, once speckled with dark brown spots, flip.
Remove the tortilla from the comal or skillet and place it into a tortillero or between two kitchen towels to keep it warm.
Allow the tortillas to rest in the tortilla warmer for 5 minutes before serving, this will allow the tortillas to become soft and pliable.
4. storage.
Keep in a Ziploc bag in the fridge for up to 5 days, or in the freezer for 3 days.
To reheat; preheat an oven to 350°F, wrap a small stack of tortillas in aluminum foil and place in the oven for 10 minutes or until soft.