Corn Tortillas


Patting out tortillas is a definite art - one that I certainly haven't learned! It's much easier to use a tortilla press, or, without one, a heavy skillet to apply pressure.


To make 12, 6 inch tortillas:


1 1/2 pounds fresh masa, or

2 cups masa harina mixed with 1 1/4 - 1 1/2 cups warm water
1/2 teaspoon salt


If you are using corn flour (masa harina), mix the flour, salt, and water. Cover and let sit about 30 minutes.

Divide the dough into 12 equal pieces and toll into 12 balls. If you are using a tortilla press, cut 7[ square pieces of wax paper or heavy plastic (I like to use page protectors). Place one piece of paper on the bottom section of the tortilla press, or on your worktop. Place a ball of dough in the center and cover with another piece of paper. Press down gently with the tortilla press, or with a saucepan to flatten the tortilla. The tortilla should be roughly 6[ in diameter.

To cook, heat a lightly greased griddle or skillet over medium heat. Peel off the top layer of paper from the flattened tortilla, and place, dough side down on the griddle. Peel off the other piece of paper. Cook until the dough begins to firm up, then turn the tortilla over and cook until some light brown spots appear. Turn over once more and cook a little more on the other side.

Remove the tortilla from the pan and wrap in towels to keep warm and continue the cooking process.

Repeat with the rest of the dough.



Flour Tortillas


Flour tortillas are made using a rolling pin. They are used for burritos, fajita wraps, and to make quesadillas. Fresh flour tortillas are so much better than packaged store-bought!


To make 12, 8 inch flour tortillas:


3 3/4 cups all-purpose flour

1 1/2 teaspoons salt

1/2 cup lard or vegetable shortening

3/4 to 1 cup lukewarm water


Sift the flour and salt together and cut in the lard and shortening with a fork or by hand. Stir in enough water to form a sticky mass of dough. Knead on a floured surface until smooth. Cover the ball of dough with a moist towel or piece of plastic wrap and let sit at room temperature for about 1 hour. After it has rested, divide the dough into 12 balls and roll out into 8 inch circles.

Cook, over medium heat, on a lightly greased griddle or skillet until lightly browned on both sides. Wrap in cloth to keep the flour tortillas warm and soft. Serve hot.