Well, I’m back to my tortilla-making ways. Actually, it’s John who is making them this time. When I started making flour tortillas a couple years ago, John bought me a tortilla press. We did not know, at the time, that flour tortillas have to be rolled with a rolling pin. After learning this, the tortilla press has sat unused on the shelf until now. I don’t normally choose corn tortillas over flour, but after making these, I am thinking of lots of recipes to use corn tortillas. They are really good and so easy to make. If you are looking for a tortilla press, try this one.
John has been know to buy me culinary presents because he knows how much I like to cook. Sometimes, part of the gift is him cooking with it, so I don’t have to. One year for Christmas, he got me a waffle iron. I have yet to make a waffle on it. It’s all him, and we have them often. It’s the gift that keeps on giving. I’m hoping the tortilla press is one of those too (wink)!
We bought some instant masa flour at Walmart. Our grocery stores have huge hispanic cooking sections, but if you’re having trouble finding it look for a hispanic grocery store in your area. We followed the directions on the package, but added a little more salt for enhancing the corn flavor. We also had to add a little more water than the standard recipe.
Mix 1/2 cup masa, 1/3 cup water and 1/2 tsp salt in a bowl. Add more water if needed or flour if it’s too sticky.
Dump out on a cutting board and knead until the dough comes together.
Form into a ball.
Wrap with some plastic wrap and leave in the refrigerator for 30 minutes.
Remove from the refrigerator and divide into 4 balls.
Place a piece of plastic wrap on both sides of the press and press each ball of dough.
Open the press and remove tortilla.
Cook on a preheated skillet for 50 seconds on both sides. Make sure the skillet is hot enough. This is the key to getting the nice browning.
Keep covered with a towel while cooking. After cooling, store leftovers in a plastic bag in the refrigerator.
Happy tortilla making!