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homemade corn tortillas
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Homemade corn tortillas are one item on my quest to learn to make as many things as possible from scratch. Ana, a friend of my mom’s, agreed to show me how her mom taught her. The ingredients list is simple: masa, a pinch of salt, and water. Scoop some masa in a bowl, add a pinch of salt, and then add water, mixing with your hands as you do, until a dough ball forms. The trick involves getting the right consistency—you want it to feel a bit like Play-Doh and not stick to your hands. After shaping into a small disk and then flattening, the tortillas cook on a hot ungreased griddle. Ana has a tortilla press. I improvised on the batch I made at home with my cast-iron skillet, which worked pretty well. My tortillas weren't quite as good as Ana's, but practice makes perfect.
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| You can buy masa at the grocery store. |
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| This is the right consistency for the dough. |
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A split zip-top bag keeps the dough
from sticking to the tortilla press. |
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Cook tortillas at 400° on an ungreased griddle,
about 3 minutes per side. |
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