Corn Tortillas

Corn tortillas hold a special place in the culinary and cultural history of Mesoamerica. For thousands of years, they have been a staple food for the people of this region, providing nourishment and serving as a versatile component of countless dishes. But what makes corn tortillas so important, and how did they come to be?

The story of the corn tortilla begins with maize, a crop domesticated around 9,000 years ago in present-day Mexico. Maize was not just a food source but a sacred plant for ancient Mesoamerican civilizations like the Maya and Aztecs. They believed maize was a gift from the gods, and their mythology often described humans as being created from maize dough.

The process of making corn tortillas has roots in a technique known as nixtamalization. This involves soaking maize kernels in an alkaline solution—traditionally limewater—which makes the nutrients more bioavailable and enhances the dough’s texture. The nixtamalized maize, or “nixtamal,” is then ground into masa, the dough used to create tortillas. This method, discovered over 3,000 years ago, remains largely unchanged today and is credited with improving the health and diet of Mesoamerican populations by increasing their intake of calcium and niacin.

What will you need?

Corn tortillas are simple to make and only rely on two ingredients. To make fresh homemade corn tortillas, you will need the following.

• Masa Harina – The term masa harina literally means “dough flour” in Spanish, as masa refers to the dough made from nixtamalized corn, and harina means flour. To use it, you mix masa harina with water to form a dough that can then be shaped and cooked.
• Warm water – The amount of water used will vary slightly, depending on the the climate and type of masa used.

How to make corn tortillas

Corn tortillas are very easy to make, and relies heavily on technique. It is all about the right consistency of masa and water. I start out with a 1:1 ratio of masa to warm water. Once you add the water to the masa, you will want to kneed it for a couple of minutes until all the masa is incorporated consistently. You want the dough to be as wet as you can get it without sticking to your fingers. Kind of like the consistency of Playdough.

As I am kneading the dough, I like to start preheating my pan. Your pan should be flat and smooth, and allow an even distribution of heat. This is the trick to get a good puff on your tortilla. Avoid pans that are warped in the middle.

Grab a ball of dough about the size of a golfball (depending how big you want your tortillas) and roll it into a ball. Before placing the dough on the tortilla press, you want to add a layer of plastic between the press. I like using a ziplock bag that I cut on each side. I place the dough on one half of the bag and lay over the other half. You want to dogs ball to be pressed between the plastic so it does not stick to the press.

Now close the press and gently press down to form a tortilla shape. Peel the tortilla off the plastic so that you had is on the upper portion. This will make it easier to lay in the pan. Carefully lay the tortilla away from you in the pan. Cook for 20 seconds then flip and let cook another 20 seconds. Flip once more. This is where the puff will happen. Sometimes to get the puff you can gently press down for a second in the middle of the tortilla.

Let cook for another 20-30 seconds, and flip once more and cook for a quick 10 seconds. Place your tortilla on a plate or tortilla warmer wrapped in a towel to let steam while you make the rest of the tortillas.. Having the tortillas steam will allow them to become soft and pliable.

Once the tortillas steam for about 20 minutes, they will be good to eat. Hope you enjoy!

Blood Orange Mimosa

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Recipe by Zachary Rodriguez Course: SidesCuisine: MexicanDifficulty: Easy

Servings

10

servings

Prep time

5

minutes

Cooking time

20

minutes

1

Blood Orange Mimosa is a holiday brunch cocktail made with blood orange juice and sparkling wine. The gorgeous red color and fresh herb garnish makes this a festive addition to any holiday recipe collection.

Ingredients

• 1 cup masa harina

• 1 cup warm water

Directions

• Add the masa and water to a large bowl and mix together. Knead for 2 minutes until thoroughly combined. The dough should be the consistency of Playdough. You want it as wet as you can get it without sticking to your fingers. If the dough is too wet, add in more masa 1 tablespoon at a time. If it is too dry, add in more water 1 tablespoon at a time.
• Preheat a pan over medium for at least 5 minutes to get the heat evenly distributed. You want to use a flat and smooth pan.
• Take some dough and roll it into a golfball size ball. It is up to you on how big you want your tortillas. Place the dough ball between two pieces of plastic. The plastic will allow the dough not to stick to the tortilla press and it will be easy to peel off. Using a tortilla press, press down and flatten the dough into a tortilla shape.
• Remove the top sheet of plastic from the tortilla. Pick up the tortilla using the bottom sheet of plastic and place into the palm of your hand. Carefully peel off the second sheet of plastic. Lay the tortilla in the preheated pan and cook for 20 seconds. Flip and cook another 20 seconds. Flip once more and cook for another 20 seconds. This is where the puff will happen. It will take some practice to get the puff. If you do not get a puff, the dough may be too dry or the pan may be too hot or not hot enough. I like to flip once more and cook for a quick 10 seconds before removing the tortilla to a plate or tortilla warmer wrapped in a towel. This allows the tortilla to steam and finish cooking. Repeat this process with the remainder of the dough.
• Let the tortillas steam in the towel for at least 10 minutes before serving.

Notes

• Recipe credit: The Kitchen Girl