If you haven’t made fresh tortillas before, you’re in for a real treat. Here’s how to whip some up in a flash!
Gather Your Ingredients
For these tortillas, we’re using masa harina, which is a type of cornflour. It’s super unique in flavour and comes in two main kinds, blue corn or yellow corn (I’m using blue corn in this recipe but feel free to use whichever). You’ll also need some salt and some water. And that’s it!
Hydrate The Dough
To make the tortilla dough, you’ll need to use nearly boiling water, so boil a kettle and then leave it to cool for a few minutes. Mix it into the masa and salt then cover with plastic wrap and leave to hydrate. If you try to work with it straight away it’ll be far too wet, so don’t skip this crucial step!
Divide the Dough
Once hydrated, divide the dough into 10 balls, each weighing roughly 30g. The dough at this stage should feel springy but not sticky. If it’s sticky, wrap it in cling film again and leave it to hydrate for another 5 minutes.
Press or Roll the Tortilla
Next, you need to press the tortilla using a tortilla press. If you don’t have one, don’t worry – you can just use a rolling pin. Regardless of which method you use, you’ll need to sandwich the dough between two pieces of plastic or greaseproof paper. I like to use a plastic sandwich bag as it doesn’t crinkle and fold like greaseproof paper, plus the tortilla comes loose very easily once pressed.
Cook the Tortilla
Place a dry frying pan over medium heat. When hot, remove the tortilla from the plastic sheet and slap it gently into the centre of the frying pan. Allow cooking for about a minute, checking it hasn’t burnt underneath. Flip and repeat. When done, remove from the pan and wrap in a layer of baking parchment, then a tea towel. This will keep it warm and soft! Repeat with the remaining dough!