Hand made Tortillas

By Mister-E-Chef

Tortillas are the staple of the Mexican diet.

What rice is to the Chinese, potatoes are to the Irish and pasta is to the Italians so are tortillas to the Mexicans. They consume millions each year. Most are made in tortillarias but many restaurants still make them in house and advertise “tortillas hecho a mano”. Some locals still make them at home but most are purchased at the tortillarias which are located throughout the community. They are also delivered to the grocery stores and outlying communities each day.

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Time: 30 minutes
Skill level: medium

Special equipment: Tortilla press or rolling pin and plastic shopping bag

Ingredients:

Preheat a dry skillet

Mix the masa with enough water to make it wet adjusting it until it can be worked with your hands without making a mess.

form it into a ball and let rest at least 5 minutes

place a plastic bag that has been opened in the tortilla press

form a ball of a heaping table spoon size of the dough

place it in the press and fold over the plastic bag

close the press and apply light pressure

open and peel back the plastic

The next step is a bit tricky. Pick up the plastic and place the pressed tortilla against one hand. Peel back the plastic at a sharp angle. If the tortilla falls apart your dough is probably too moist or you pressed it too thin. Adjust the dough and try again. Place on a dry skillet.

turn after about 1 minute depending how hot your skillet is.

If your tortilla puffs up your are doing well. If not keep trying. You may need to adjust the temperature of your skillet and if that does not work then your dough is probably too dry or you waited too long to turn it. It takes a bit of time to get skilled at it but even the ones that do not puff up taste fine; they are just a bit chewier.

In thirty minutes you have a half dozen fresh and delicious tortillas.

Alternative method:

place the ball of dough between the plastic

using a rolling pin of wine bottle shape it as round as you can to about 1/16th inch thick

Serving suggestions:

Enchiladas

Serve with Tofu stew

Alternative method:

place the ball of dough between the plastic

using a rolling pin of wine bottle shape it as round as you can to about 1/16th inch thick