Foolproof Homemade Tortillas

🧂 Ingredients

• 1 cup corn masa flour
• 1 cup all purpose flour
• ¾ cup hot water
• 3 tbsp olive oil, melted coconut oil, or melted butter

  you can substitute other vegetable oil or melted lard
• ½ tsp salt

Instructions

• 1 In a medium bowl, mix the masa flour, all purpose flour, and salt. Whisk or stir
  until well combined.
• 2 Rub or cut in the fat until it is completely incorporated and the mixture takes
  on a sandy texture.
• 3 Add hot water and stir, then knead gently until the dough forms a smooth,
  cohesive ball. Adjust and add another teaspoon of water if the dough is still
  too dry or crumbly, or cracks when pressed. It should be soft but not sticky.
• 4 Let the dough rest for 20-30 minutes, tightly wrapped or covered so that it
  doesn't dry out. You can also refrigerate the dough at this point for up to a
  day or two. 
• 5 The rest lets the masa flour absorb the water, and the gluten in the wheat flour
  relax, so that your tortilla masa dough is easier to handle.
• 6 Begin preheating the comal (a heavy griddle or large cast iron skillet works
  well) over medium high heat.
• 7 Break off a walnut sized chunk of dough, and roughly roll it into a ball. You
  can also roll all of the dough out into a log, so that it is easier to portion
  evenly.
• 8 Keep the unused portions of dough covered lightly with plastic wrap or a damp
  towel.
• 9 Using a tortilla press lined with heavy plastic or parchment paper, press the
  ball into a flat disc. If you don’t have a tortilla press, you can roll the
  dough out between sheets of parchment or silicone baking mats, or improvise a
  tortilla press using the smooth bottoms of two small saute or cast iron pans.
• 10 Test the griddle by flicking a few drops of water on the surface… when they jump
  and sizzle, it’s ready.
• 11 Carefully peel the pressed or rolled tortilla from the plastic or parchment, and
  toss it onto the hot griddle. I find this easiest by first peeling one side
  free, then laying the dough side on your outstretched hand as you peel back the
  other side. Then, quickly flip your hand over above the griddle.
• 12 Once the first tortilla is on, work quickly to roll and press the second. Flip
  the first tortilla onto the back of the griddle, then replace it with the
  freshly rolled one. You will need more time for the first few tortillas, but
  once you get the hang of it, you can press them as fast or faster than they
  cook.
• 13 Continue pressing, flipping, and stacking the tortillas until you have cooked
  them all.
• 14 Wrap the cooked tortillas in a clean, lightly damp tea towel or preheated
  tortilla warmer. Keep warm until serving, or wrap tightly and refrigerate or
  freeze.

Nutrition Info