Breads
Tortillas de Maíz (Corn Tortillas)
Ingredients
- - 300 g (2 1/2 cups) masa harina (corn flour for tortillas)
- - 350 ml (1 1/2 cups) warm water
- - 1/2 tsp salt
Method
- Combine the masa harina and salt in a bowl, then gradually work in the warm water to form a soft, pliable dough that doesn't stick to your hands.
- Rest the dough for 10 minutes, covered with a damp cloth.
- Divide into small balls and press each between two sheets of plastic in a tortilla press (or roll thin with a rolling pin) into a round about 15cm (6in) across.
- Heat a dry griddle or comal over medium-high heat and cook each tortilla for 30-45 seconds per side, until lightly speckled with brown spots and puffed slightly.
- Keep cooked tortillas wrapped in a clean cloth to stay warm and soft while cooking the remainder.
Introduction: Simple corn tortillas made from masa (nixtamalized corn dough) form the base of countless Costa Rican
dishes and snacks, hand-pressed and griddled fresh in many rural households and markets across the
country.
Cultural Background: Simple corn tortillas made from masa (nixtamalized corn dough) form the base of countless Costa Rican
dishes and snacks, hand-pressed and griddled fresh in many rural households and markets across the
country.
Tips: The dough should hold together without cracking at the edges add a touch more water if it feels dry. A hot, dry griddle without oil gives tortillas their characteristic light char spots.
Variations: Add a pinch of ground achiote to the dough for a subtle golden colour. Make slightly thicker tortillas for gallo-style street snacks that hold fillings well.
Storage: Store wrapped in a cloth or airtight container at room temperature for up to 1 day, or refrigerate for up to 4
days.
Reheating: Warm briefly on a dry griddle or in a dry pan until soft and pliable again.
Nutrition: Approx. 90 kcal, 2g protein, 1g fat, 18g carbohydrate per tortilla.
FAQs
Q: What is masa harina?
A: Masa harina is a specially treated corn flour made from nixtamalized corn (corn cooked with lime), the traditional base for corn tortillas throughout Central America.
Q: Can tortillas be made without a tortilla press?
A: Yes, they can be rolled thin between two sheets of plastic or parchment with a rolling pin, though a press gives a more even, traditional round shape.