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How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. You don't need a tortilla press for this recipe!

How to make Tortillas!

  • Author: Feasting at Home| Sylvia Fountaine
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 12
  • Category: tortillas, dyi, how to
  • Method: stove top
  • Cuisine: Mexican
  • Diet: Vegan

Description

How to make Homemade Tortillas from scratch using masa harina, flour, or a blend of both. And you don’t need a tortilla press for this recipe if you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour blend and Masa-Sourdough. 


Ingredients

Masa & Flour Blend:

  • 1 cup masa harina
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil (or lard or butter or ghee)
  • 3/4 cup hot tap water, more as needed

 

Flour Tortillas: 

  • 1 1/2 cups all-purpose flour (or try a blend of flours) 
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 tablespoons olive oil
  • 1/2 cup hot tap water

Masa & Sourdough: (allow 4-6 hours proofing time) 

 

Corn Tortillas: (from NY TIMES

  • 1 1/2 cups masa harina, 
  • 1/3 teaspoon salt
  • 2 tablespoons olive oil, lard, butter, ghee (all optional)
  • 1 cup hot tap water

Instructions

Corn and Flour Blend: 

  • Mix masa harina, flour, and salt in a medium bowl. Mix warm water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, right in the bowl incorporating all the flour from the edges of the bowl. Dough should be soft, but not sticky and should feel like fresh play-dough.   If it feels dry, crumbly or very firm, add a little more water, so it’s soft and pliable. If wet or sticky, add a little more flour. Form a ball and cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes.   Do a tester, see notes Roll the dough into a 12 to 16-inch log. Slice it in half,  then half again, and into thirds or forths so you have 12-16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.
  • Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.
  • Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to about an 1/8 inch thick.
  • Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the hot dry skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Flour Tortillas: 

  • Mix flour, salt and baking powder in a medium bowl. Add the oil and mix into fine crumbs using your fingers. Add hot water and stir and kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 30 minutes (or up to 3 hours).  Do a tester, see notes. On a floured surface, roll the dough into a 12-inch log. Slice it in half,  then half again, and into halves or thirds so you have 8 or 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.
  • Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.
  • Working one tortilla at a time (see notes),  center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. Press in a tortilla press, or roll out on a floured surface,  or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to  1/8 inch thick.
  • Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Corn and Sourdough: ( allow 4-6 hours proofing time)

  • Mix masa harina and salt in a medium bowl. Mix sourdough starter, warm water and oil in a smaller bowl. Pour this into to the masa harina and kneed a for minute or two, right in the bowl until very smooth and pliable and form a ball. If crumbly or dry add a little more water, until soft and pliable. If wet and sticky, add a little more masa. Cover with a wet kitchen town (or plastic wrap) and let proof on the kitchen counter 4-6 hours. (70-80 F) 
  • As the dough sits, it will get softer and moister. After it proofs, massage the dough, is there wetness to the touch? Add more masa or flour, if the dough feels wet.   PLEASE Do a tester before dividing, see notes, adding a little more flour. You want it soft, pliable but not sticky or wet feeling.
  • Roll the dough into a 12-inch log. Slice it in half,  then half again, and into thirds so you have 12 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.
  • Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.
  • Working one tortilla at a time, center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.
  • Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Corn Tortillas:

  • Mix masa harina and salt in a medium bowl. Add oil and hot water and stir with a fork .  Kneed a for minute or two, right in the bowl until very smooth and form a ball. Cover with a wet kitchen town (or plastic wrap) and let sit 2o minutes (or up to 3 hours).  Do a tester, see notes. Roll the dough into a 12-inch log. Slice it in half,  then half again, and half again so you have 16 pieces roughly the same size.  Roll into balls. Cover with a kitchen towel.
  • Heat a dry, cast-iron skillet over medium-high heat until hot. Lower heat to medium.
  • Working one tortilla at a time (see notes) , center each ball of dough between 2 pieces of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass allows you to see what you are doing without having to lift the plate) to flatten the disc to a diameter of 4 to 6 inches or 1/8 inch thick.
  • Place the tortilla in your palm, remove one side of the plastic, flip into your other palm, remove other side of the plastic, and place this in the skillet. Cook each side 30-45 seconds, then flip back to the first side until it puffs or you see bubbling- indicating it is cooked through. Wrap in a towel. (Wrapping in the towel will soften them up and make them more flexible.)

Notes

TESTER: Before rolling the dough into the log to divide, do a little tester- especially if this is your first time making tortillas. Take a small, ping- pong sized sample, form a ball, and try pressing between the plastic (or parchement) using the tortilla press or pie pan. When you remove the plastic, does it stick? If it sticks to the plastic, the dough may be too wet (or too thin). You could knead in a little more masa harina (like a tablespoon) or flour to help dry up the dough, before continuing.  If the dough edges crack a lot, then the dough is too dry, again, kneed in a tablespoon of water before continuing. Let the dough rest 10-15 more minutes. Then form the log and divide.

PLASTIC: For the lining, I’ve had the best luck with using a gallon-sized Ziploc bag, with the zipper side and two edges cut off. It is a thicker plastic, easier for handling, and you can always reuse this. Of course, you can use parchment, but I prefer the clear plastic- allowing one to better see the thickness of the dough.

No Tortilla Press: use a clear pie plate to press down.

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