Maize Tortillas (Tortillas de Maíz)

Name: Maize Tortillas (Tortillas de Maíz)
Yield: 8
Ingredients: Masa harina — 300 g (2 cups); Warm water — 300-350 ml (1.25-1.5 cups); Fine salt — 1/4 tsp

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)

Servings

Ingredients

Masa harina — 300 g (2 cups)
Warm water — 300-350 ml (1.25-1.5 cups)
Fine salt — 1/4 tsp

Method

In a mixing bowl, combine the masa harina and salt, then gradually add the warm water, mixing and kneading until a smooth, soft dough forms that does not stick to your hands but holds together well.
Cover the dough with a damp cloth and rest for 10 minutes.
Divide the dough into 12 equal balls, keeping them covered while you work.
Place a dough ball between two sheets of plastic and press flat in a tortilla press, or roll out by hand with a rolling pin, to a round about 15 cm (6 in) across and 2-3 mm thick.
Heat a dry comal or heavy griddle over medium-high heat.
Carefully peel the tortilla from the plastic and place it on the hot griddle.
Cook for 30-45 seconds on the first side, until small bubbles begin to form, then flip and cook for a further 45-60 seconds on the second side, until lightly speckled brown and puffed slightly.
Stack the cooked tortillas in a clean cloth to keep warm and soft while you cook the remainder.

Introduction: Thin, round flatbreads pressed from nixtamalized maize dough and cooked on a hot griddle, tortillas were the single most essential bread of the Mexica diet, eaten with nearly every meal.

Cultural Background: Tlaxcalli, the Nahuatl word for tortilla, was so fundamental to Mexica life that learning to make them well was considered an essential skill taught to young girls by their mothers. Made fresh throughout the day on a clay comal, tortillas served as an edible utensil for scooping up beans and sauces, as well as a food in their own right.

Tips: If the dough cracks at the edges when pressed, it is too dry; work in a little more warm water, a teaspoon at a time. Keep finished tortillas wrapped in a cloth as you go, as this traps steam and keeps them soft and pliable.

Variations: Blue or other coloured maize varieties can be used for a naturally coloured tortilla, as detailed in the following Blue Corn Tortillas recipe. Smaller tortillas can be made for use in tacos or as a base for appetizers.

Storage: Store in an airtight container or wrapped tightly at room temperature for up to 2 days, or refrigerate for up to 5 days.

Reheating: Reheat briefly on a dry, hot griddle or comal for 15-20 seconds per side, or wrap in a damp cloth and microwave briefly.

Nutrition: Per serving (approx., 2 tortillas): 140 kcal, 3 g protein, 30 g carbohydrate, 1 g fat, 3 g fibre, 90 mg sodium.

FAQs:

Q: Can I make tortillas without a tortilla press?

A: Yes, a rolling pin works well, though it may take a little more practice to achieve an even, round shape; roll between two sheets of plastic to prevent sticking.

Q: Why do my tortillas keep cracking?

A: Cracking usually indicates the dough is too dry; add a little more warm water to the dough and knead thoroughly before trying again.