Hand-pressed Heirloom Corn Tortillas Recipe
Five (each) heirloom Oaxacan corn (Masienda) milled by our friends at El Popocatepetl Tortilleria and pressed by us.
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Ingredients
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Tortilla Ingredients
Method
Tortilla Directions
- 1
Prepare the Dough
In a large mixing bowl, combine the heirloom corn masa and salt. Mix well.
- 2
Add Water
Gradually add water to the masa mixture, stirring with your hands or a spatula until the dough comes together. It should be soft and pliable but not sticky. If the dough is too dry, add a little more water, one tablespoon at a time.
- 3
Rest the Dough
Cover the bowl with a damp cloth and let the dough rest for about 30 minutes. This allows the masa to hydrate fully.
- 4
- 5
Form Tortillas
Divide the dough into 5 equal portions and roll them into balls. Place each ball between two pieces of parchment paper and use a tortilla press to flatten them into thin disks, about 6 inches in diameter.
- 6
Cook the Tortillas
Place the pressed tortilla onto the preheated skillet. Cook for about 30 seconds to 1 minute, until the edges begin to lift and the underside has brown spots. Flip and cook the other side for another 30 seconds. Remove from heat and keep warm in a clean kitchen towel or tortilla warmer.
- 7
Repeat
Repeat the pressing and cooking process for all the remaining dough balls. Serve warm.