Tortillas (2) Recipe
fresh flour or hand-pressed corn tortillas
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Ingredients
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Flour Tortillas (makes 2)
Corn Tortillas (hand-pressed, makes 2)
Method
Flour Tortillas
- 1
Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt until evenly combined.
- 2
Cut in fat
Add 1 tablespoon vegetable oil (or melted butter/lard) to the dry mix. Use a fork or your fingertips to work the fat into the flour until the mixture is crumbly and resembles coarse sand.
- 3
Form dough
Gradually add 1/4 cup warm water, stirring with a fork until a shaggy dough forms. If needed, add up to 1 tablespoon more water, a teaspoon at a time, until the dough comes together but is not sticky.
- 4
Knead and rest
Turn the dough onto a lightly floured surface and knead gently for about 1 minute until smooth. Form into 2 equal balls. Cover with a clean towel or plastic wrap and let rest for 15 minutes (this relaxes the gluten and makes rolling easier).
- 5
Roll tortillas
Lightly flour your work surface and rolling pin. Press each ball into a flat disc, then roll each disc into a thin round about 6–7 inches in diameter, rotating often to maintain a circular shape. Aim for about 1–2 mm thickness.
- 6
Cook
Heat a cast-iron skillet or nonstick pan over medium-high heat until hot but not smoking (about 3–4 minutes). Place a rolled tortilla in the dry skillet. Cook for about 30–45 seconds until small bubbles form and underside has light brown spots. Flip and cook the other side 20–30 seconds. If desired, press gently with a spatula so it puffs. Repeat with the second tortilla.
- 7
Keep warm
Stack cooked tortillas on a plate and cover with a clean towel to keep warm and pliable until serving.
Corn Tortillas (Hand-Pressed)
- 8
Mix masa dough
In a small bowl, combine 1/2 cup masa harina, 1/2 tablespoon fine cornmeal (optional for texture), and 1/8 tsp salt. Gradually add 1/4 cup warm water, stirring with a spoon until a soft, not sticky, pliable dough forms. The dough should be moist but hold together; if too dry add water 1 teaspoon at a time, if too sticky add a pinch of masa harina.
- 9
Divide and shape
Divide the dough into 2 equal pieces and roll each into a smooth ball. Cover with a damp towel to prevent drying.
- 10
Prepare press or surface
If using a tortilla press, line each side with plastic wrap or a cut plastic bag (the ingredient list shows 2 as 'to taste' to indicate liners). If you don't have a press, place a ball between two sheets of plastic or parchment and use a heavy flat-bottomed pan or rolling pin to flatten.
- 11
Press tortillas
Place a dough ball in the center of the lined press, close and press firmly to form a thin 5–6 inch tortilla (about 2–3 mm thick). If using a rolling method, press evenly from center outward to form a round. Carefully peel off the plastic.
- 12
Cook
Heat a dry cast-iron skillet or comal over medium-high heat until hot. Place the raw corn tortilla on the hot surface and cook for about 45–60 seconds until the edges start to lift and brown spots appear. Flip and cook the other side 30–45 seconds. For a slight puff and best texture, flip once more for 10–15 seconds. Corn tortillas cook quickly; avoid overcooking to keep them pliable.
- 13
Keep warm
Stack cooked corn tortillas and keep covered with a towel or in a tortilla warmer to maintain softness until serving.