Tortillas

How to Make Tortillas (Corn + Flour & Sourdough)

24 mins read

The way to make Selfmade Tortillas from scratch with masa harina, flour, or a mix of each. And also you don’t even want a tortilla press for this recipe if in case you have a glass pie plate! Plus a bonus recipe for Sourdough Tortillas utilizing your sourdough starter and masa harina– my private favourite!

We’ve numerous taco recipes on the weblog and every time I publish one, individuals inevitably ask me what sort of tortillas I like best- corn or flour.  All of us have our personal preferences, and a few fillings simply lend themselves higher to a sure kind of tortilla.

However extra usually nowadays I discover myself making or shopping for tortillas which might be a mix of each flour and corn. They’re so adaptable- very pliable, and I personally like the feel. I warmth them straight over a fuel flame on the range and permit them to balloon up within the middle earlier than filling. This fashion, to me, they’re good.

Once we got here right down to Santa Barbara, I made certain to carry my hardly-used tortilla press with me with the intention to apply. So during the last 9 months, I’ve simply been experimenting, utilizing completely different flours, ratios, and methods.  Perhaps you’re already skilled professional at this, possibly you’re a newbie. I wished to share a number of issues I’ve discovered…

In all probability essentially the most attention-grabbing factor for me personally was including sourdough starter to the combo, with lovely outcomes. These of you who’ve joined me on the sourdough journey this 12 months will admire this one too. 😉 An effective way to make use of up discard!

Right here within the publish, I’ll share a number of key points- however please scroll right down to the recipe card for detailed instructions.

Tortilla Dough: 

  • In its most elementary type, tortilla dough is created from masa harina or flour (or a mix of each) salt, fats (oil, lard, butter, etc- elective) and water.
  • A very powerful half is getting the hydration proper. Too moist, and the dough will stick when urgent. Irritating!
  • Too dry and it’ll really feel powerful, the dough will crack and crumble and tortillas, dry. Not enjoyable in any respect.
  • Completely hydrated dough shall be delicate and workable like recent play-dough – and like play dough, it is going to really feel enjoyable and pleasurable to have in your palms.

What’s masa harina? 

  • In a nutshell, masa harina comes from dried corn kernels, handled with lime (calcium hydroxide from limestone) which softens the kernels and makes them extra simply digestible.
  • So ensure you are utilizing masa harina not cornmeal- which is completely completely different.

Tortilla Variations!

See the recipe card under for some fundamental recipes.

  • To the masa harina you possibly can preserve it easy by simply including salt and water, or play with including flour and fats.  And even attempt including sourdough!
  • My favorites tortillas are a combo of masa harina and flour, or a combo of masa harina and sourdough.
  • The combos are infinite. Up to now, I’ve added buckwheat flour, rye flour and entire wheat. When you get the texture of the dough, you’ll have numerous enjoyable enjoying with this!
  • Conventional corn tortillas are made with masa harina and water- usually no oil, and infrequently no salt. (So to be clear I’ve ventured away from the normal model right here.)

No matter you resolve so as to add, knead it right into a delicate workable dough by including scorching faucet water.

As you see above the dough is superbly delicate – however not sticky. Type of like play-dough!

Cowl the dough with a moist kitchen towel to relaxation for not less than 20 minutes (or be at liberty to refrigerate for as much as Four days).

The way to press a tortilla (with or with no tortilla press): 

  1. with a tortilla press
  2. roll out by hand (least favourite)
  3. use a transparent glass pie pan (most favourite!)

how to press a tortilla without a tortilla press

After working will all three, I personally love the simplicity of utilizing a glass pie pan! 

One much less gadget within the kitchen, plus the additional benefit of having the ability to see by the clear glass pan to see how skinny the tortilla is!

As much as you-use what you want!

tortilla liner - parchment or plastic

To forestall tortillas from sticking, use both two items of parchment, or a gallon freezer ziplock bag with the perimeters reduce off. (Go away the fold intact) 

I want the thick clear plastic from the ziplock-that method I can see how thick the tortilla is!

Plus this may be reused again and again.

Once more, use what you want.

Equal-sized Tortillas:

  • To get equal-sized tortillas, you possibly can both weigh them individually or roll right into a log and divide.
  • Now, please don’t really feel like your tortillas completely should be equal-sized- usually occasions I simply guesstimate and skip this step, tearing a small hunk from the ball- roughly the scale of a ping pong ball and roll right into a ball -especially if I’m making only a few and storing the remainder within the fridge for later.
  • Once more, your choice.

Slice in half, then quarters, then into equal parts. Roll into balls, and canopy with a kitchen towel.

At this stage, earlier than I begin urgent the tortillas, warmth up a cast-iron skillet, over medium warmth.  Place a towel in a bowl close by to wrap them up. 

Working one after the other, use a tortilla press, (or use a pie pan) then add to the recent skillet and press to 1/eight inch thick.

Pie pan methodology: 

Place dough in between the plastic.

Press the pie pan down, shifting weight backward and forward to get a fair spherical.

Get it as skinny as you can- 1/eight of an inch.

The nice half is you possibly can see how thick the tortilla is thru the glass and plastic. 

Peel the plastic off.  Now at this level, if the plastic sticks to the plastic- the dough is both too moist, or the tortilla is just too skinny. I actually love to do a tester first!

You can knead in one other tablespoon of masa or flour to the dough to assist it dry up a little bit.

 Tortilla Press Methodology:

Place dough ball between two items of plastic or parchment, place in middle of the press then, then press to 1/eight inch thick. This will take a number of occasions earlier than you know the way arduous to press.

If plastic lifts simply and doesn’t stick, it is a nice signal! 

The sides should not cracking, the dough is just not sticking- indicators of correct hydration.

Cooking the tortillas:

  • It’s conventional in Mexico to make use of a comal. The closest factor to that is merely utilizing a dry cast-iron skillet.
  • Warmth the skillet over medium-high warmth for Four minutes. It ought to sizzle once you add a drop of water.
  • Decrease warmth to medium, then add tortillas one by one.

  • Flip after 45 seconds.
  • Prepare dinner 30-45 extra seconds.
  • Flip once more, again to the primary facet.
  • This third flip will usually get the tortilla to puff up superbly, letting you recognize the insides are cooked by.

how to cook a tortilla in a skillet

When you get the dangle of issues, you possibly can prepare dinner two tortillas without delay. 😉 You possibly can have a number of skillets going on the identical time if making larger batches.

how to make corn and flour tortillas!

WRAP THE TORTILLAS: (Essential!)

  • MAKE SURE to maintain the cooked tortillas, wrapped in a towel- as a result of not solely will this preserve them heat, however it is going to additionally make them delicate and pliable. So wrap them up as you go!

The tortillas will proceed to steam contained in the towel, making them flexible- in order that they fold as a substitute of break!

How to make homemade tortillas using corn, flour or a blend!

Listed below are the Blue Corn and Sourdough Tortillas (scroll down for the recipe).

These turned out to be my favourite!

How to make homemade tortillas using corn, flour or a blend! #tortillas

Gentle and versatile, with good corn texture and an added complexity from the sourdough.

Permit Four-6 hours proofing time.

Blue corn tortillas made form scratch -How to make homemade tortillas using corn, flour or a blend! #tortillas

Listed below are are the Corn and Complete Wheat mix– additionally superb!

Have enjoyable with these do-it-yourself tortillas and be sure you share your favorites or adaptions within the feedback under!!!

Sylvia

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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!

The way to make Tortillas!

  • Creator: Feasting at Home| Sylvia Fountaine
  • Prep Time: 40
  • Prepare dinner Time: 20
  • Whole Time: 1 hour
  • Yield: 12 1x
  • Class: tortillas, dyi, the best way to
  • Methodology: range high
  • Delicacies: Mexican
  • Eating regimen: Vegan

Description

The way to make Selfmade Tortillas from scratch utilizing masa harina, flour, or a mix of each. And also you don’t want a tortilla press for this recipe if in case you have a pie plate! Plus a bonus recipe for Sourdough-Corn Tortillas! My favorites are the Masa-Flour mix and Masa-Sourdough. 


 

Components

Masa & Flour Mix:

  • 1 cup masa harina
  • 1 cup all-purpose flour
  • half teaspoon salt
  • three tablespoons olive oil (or lard or butter or ghee)
  • three/Four cup scorching faucet water, extra as wanted

Flour Tortillas: 

  • 1 half cups all-purpose flour (or attempt a mix of flours) 
  • half teaspoon salt
  • half teaspoon baking powder
  • three tablespoons olive oil
  • half cup scorching faucet water

Masa & Sourdough: (permit Four-6 hours proofing time) 

Corn Tortillas: (from NY TIMES

  • 1 half cups masa harina, 
  • 1/three teaspoon salt
  • 2 tablespoons olive oil, lard, butter, ghee (all elective)
  • 1 cup scorching faucet water

Directions

Corn and Flour Mix: 

  • Combine masa harina, flour, and salt in a medium bowl. Combine heat water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, proper within the bowl incorporating all of the flour from the perimeters of the bowl. Dough must be delicate, however not sticky and will really feel like recent play-dough.   If it feels dry, crumbly or very agency, add a little bit extra water, so it’s delicate and pliable. If moist or sticky, add a little bit extra flour. Type a ball and canopy with a moist kitchen city (or plastic wrap) and let sit 30 minutes.   Do a tester, see notes.  Roll the dough right into a 12 to 16-inch log. Slice it in half,  then half once more, and into thirds or forths so you have got 12-16 items roughly the identical measurement.  Roll into balls. Cowl with a kitchen towel.
  • Warmth a dry, cast-iron skillet over medium-high warmth till scorching. Decrease warmth to medium.
  • Working one tortilla at a time, middle every ball of dough between 2 items of thick plastic (see notes),  or parchment. Press in a tortilla press, or use a glass pie plate (glass means that you can see what you’re doing with out having to carry the plate) to flatten the disc to about an 1/eight inch thick.
  • Place the tortilla in your palm, take away one facet of the plastic, flip into your different palm, take away different facet of the plastic, and place this within the scorching dry skillet. Prepare dinner all sides 30-45 seconds, then flip again to the primary facet till it puffs otherwise you see bubbling- indicating it’s cooked by. Wrap in a towel. (Wrapping within the towel will soften them up and make them extra versatile.)

Flour Tortillas: 

  • Combine flour, salt and baking powder in a medium bowl. Add the oil and blend into advantageous crumbs utilizing your fingers. Add scorching water and stir and kneed a for minute or two, proper within the bowl till very easy and type a ball. Cowl with a moist kitchen city (or plastic wrap) and let sit 30 minutes (or as much as three hours).  Do a tester, see notes. On a floured floor, roll the dough right into a 12-inch log. Slice it in half,  then half once more, and into halves or thirds so you have got eight or 12 items roughly the identical measurement.  Roll into balls. Cowl with a kitchen towel.
  • Warmth a dry, cast-iron skillet over medium-high warmth till scorching. Decrease warmth to medium.
  • Working one tortilla at a time (see notes),  middle every ball of dough between 2 items of thick plastic (see notes),  or parchment. Press in a tortilla press, or roll out on a floured floor,  or use a glass pie plate (glass means that you can see what you’re doing with out having to carry the plate) to flatten the disc to  1/eight inch thick.
  • Place the tortilla in your palm, take away one facet of the plastic, flip into your different palm, take away different facet of the plastic, and place this within the skillet. Prepare dinner all sides 30-45 seconds, then flip again to the primary facet till it puffs otherwise you see bubbling- indicating it’s cooked by. Wrap in a towel. (Wrapping within the towel will soften them up and make them extra versatile.)

Corn and Sourdough: ( permit Four-6 hours proofing time)

  • Combine masa harina and salt in a medium bowl. Combine sourdough starter, heat water and oil in a smaller bowl. Pour this into to the masa harina and kneed a for minute or two, proper within the bowl till very easy and pliable and type a ball. If crumbly or dry add a little bit extra water, till delicate and pliable. If moist and sticky, add a little bit extra masa. Cowl with a moist kitchen city (or plastic wrap) and let proof on the kitchen counter Four-6 hours. (70-80 F) 
  • Because the dough sits, it is going to get softer and moister. After it proofs, therapeutic massage the dough, is there wetness to the contact? Add extra masa or flour, if the dough feels moist.   PLEASE Do a tester earlier than dividing, see notes, including a little bit extra flour. You need it delicate, pliable however not sticky or moist feeling.
  • Roll the dough right into a 12-inch log. Slice it in half,  then half once more, and into thirds so you have got 12 items roughly the identical measurement.  Roll into balls. Cowl with a kitchen towel.
  • Warmth a dry, cast-iron skillet over medium-high warmth till scorching. Decrease warmth to medium.
  • Working one tortilla at a time, middle every ball of dough between 2 items of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass means that you can see what you’re doing with out having to carry the plate) to flatten the disc to a diameter of Four to six inches or 1/eight inch thick.
  • Place the tortilla in your palm, take away one facet of the plastic, flip into your different palm, take away different facet of plastic, and place this within the skillet. Prepare dinner all sides 30-45 seconds, then flip again to the primary facet till it puffs otherwise you see bubbling- indicating it’s cooked by. Wrap in a towel. (Wrapping within the towel will soften them up and make them extra versatile.)

Corn Tortillas:

  • Combine masa harina and salt in a medium bowl. Add oil and scorching water and stir with a fork .  Kneed a for minute or two, proper within the bowl till very easy and type a ball. Cowl with a moist kitchen city (or plastic wrap) and let sit 2o minutes (or as much as three hours).  Do a tester, see notes. Roll the dough right into a 12-inch log. Slice it in half,  then half once more, and half once more so you have got 16 items roughly the identical measurement.  Roll into balls. Cowl with a kitchen towel.
  • Warmth a dry, cast-iron skillet over medium-high warmth till scorching. Decrease warmth to medium.
  • Working one tortilla at a time (see notes) , middle every ball of dough between 2 items of thick plastic (see notes),  or parchment. press in a tortilla press, or use a glass pie plate (glass means that you can see what you’re doing with out having to carry the plate) to flatten the disc to a diameter of Four to six inches or 1/eight inch thick.
  • Place the tortilla in your palm, take away one facet of the plastic, flip into your different palm, take away different facet of the plastic, and place this within the skillet. Prepare dinner all sides 30-45 seconds, then flip again to the primary facet till it puffs otherwise you see bubbling- indicating it’s cooked by. Wrap in a towel. (Wrapping within the towel will soften them up and make them extra versatile.)

Notes

TESTER: Earlier than rolling the dough into the log to divide, do some tester- particularly if that is your first time making tortillas. Take a small, ping- pong sized pattern, type a ball, and take a look at urgent between the plastic (or parchement) utilizing the tortilla press or pie pan. If you take away the plastic, does it stick? If it sticks to the plastic, the dough could also be too moist (or too skinny). You can knead in a little bit extra masa harina (like a tablespoon) or flour to assist dry up the dough, earlier than persevering with.  If the dough edges crack quite a bit, then the dough is just too dry, once more, kneed in a tablespoon of water earlier than persevering with. Let the dough relaxation 10-15 extra minutes. Then type the log and divide.

PLASTIC: For the liner, I’ve had one of the best luck with utilizing a gallon-sized Ziploc bag, with the zipper facet and two edges reduce off. It’s a thicker plastic, simpler for dealing with, and you’ll all the time reuse this. After all, you should use parchment, however I want the clear plastic- permitting one to higher see the thickness of the dough.

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

Key phrases: do-it-yourself tortillas, flour tortillas, corn and flour tortillas, blue corn tortillas, sourdough tortillas, corn tortillas, tortilla recipe

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