Corn Tortillas:

The original tortilla of the Aztec people dates back more than 10,000 years before Christ. This is the tortilla of choice among Mexicans except in the Northern Mexico where you will see more flour tortillas.

The following recipe is a standard and the trick is not in the ingredients but the preparation and attention to the small details. Pay close attention to the texture and cooking recommendations.

Ingredients:
  • 4 cups Masa Harina* (corn flour)

  • ˝ tsp. Salt

  • 2 ˝ cups Hot water (but not boiling)

*Masa Harina (corn flour) can be purchased in most supermarkets. Maseca brand is an excellent choice for taste and quality. You can also purchase the masa dough from a Mexican market and not have to do any mixing.

Steps:

1) In a large bowl combine the dry ingredients, masa harina and salt. Add the hot water and mix by hand until the dough comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 to 5 minutes. If using right away divide into golf ball size portions, about 1” in diameter or 18 equal parts and cover with a damp towel. If making the masa dough ahead of time, store the entire ball in plastic wrap in the refrigerator for up to 24 hours and then divide into small balls.

2) To form the tortillas, you can use a Tortilla Press by placing plastic wrap on the top and bottom and placing the small ball of masa dough in the middle. Keep a small bowl of water next to the press so you can keep your fingertips wet, making it much easier to remove the tortilla from the press. If you do not have a tortilla press, use a rolling pin and plastic wrap until the diameter is about 7inches. Use your fingers to smooth any cracked edges.

3) Cook the tortillas on a very hot griddle, or comal over medium-high heat. As soon as you form a tortilla peel the plastic wrap off and place it on the griddle to cook. Remember keeping your fingertips wet will help to remove the tortilla from the plastic wrap and not stick to your hand. Cook for 30 seconds on one side and 1 minute on the other. The tortilla may begin to puff a little, this is good, and then turn one more time for 30 seconds. Do not make the tortilla crisp; you want it soft and flexible.

4) After the tortilla is cooked, place it immediately into your LA TORTILLA LOCA™ Tortilla Warmer to stay “Fresh & Hot” while you continue to cook all the remaining tortillas. There is nothing as good as hot corn tortillas freshly prepared. Tortillas can also be cooled and then stored in the refrigerator for up to 3 days and re-heated in your LA TORTILLA LOCA™ Tortilla Warmer at a later date.