Tortillas a Mano (Handmade Corn Tortillas)
Making tortillas a mano connects us to the roots of Mexican cuisine and for many people, offers the comfort of home. The process is simple, but it takes a little practice, and some technique!
Servings 4
Ingredients
- 1 1/2 cups masa harina (corn flour)
- 1 1/4 cups warm water
- salt (optional)
Instructions
- In a large mixing bowl, combine the masa harina and, if using, salt. Gradually add the warm water, stirring as you go, until the dough comes together. Continue to mix and knead the dough in the bowl for about two minutes. By this time you should have a moist, soft, pliable dough that doesn’t stick to your hands. The key is to make the dough as moist as possible without it sticking to your hands. If the dough is too dry, add a little more water; if it’s too sticky, add a touch more masa harina. After kneading the dough, cover it in the bowl with a towel and let it rest for 10 minutes.
- Using a plastic produce bag or large ziplock bag, cut a sheet of plastic to cover the top and bottom of the tortilla press. This keeps the dough from sticking to the press and makes it easy to transfer it to the griddle. Heat the griddle (or comal) over high heat.
- Once rested, knead the dough for another minute. It will have dried slightly so wet your hands with warm water as you knead it to keep it as moist as possible. Take a small piece of dough and roll it into a ball (about 1 inch in diameter). With the tortilla press open, place it on the bottom of the press, on top of the sheet of plastic you prepared. Close the tortilla press and push down firmly. There should be plastic on the top and bottom of the tortilla so the masa does not the come in direct contact with the press.
- Open the press and slowly peel back the top piece of plastic from the tortilla. Then, flip the tortilla over placing the masa side down on your left hand and peel back the other side of the plastic using your right hand. Slowly lay the tortilla down on the hot comal starting with the side of the tortilla closest to your pinky finger and pull your hand away until the entire tortilla is on the griddle. This technique is important to keep the tortilla from breaking and so that it cooks evenly without air bubbles!
- Continue to cook the tortilla on high heat until the edges look dry and peel up from the comal, about 30 seconds. Flip the tortilla over and cook for another 30 seconds. Once you flip the tortilla, it should puff up like a balloon. If it doesn't, try increasing the heat or cooking it longer on the first side. When the tortilla starts to deflate, remove it and wrap in a clean kitchen towel to keep them warm and soft until ready to serve.