Food
How To Make Homemade Tortillas
Published on September 8, 2016
Food editor Kristen Eppich shares step-by-step instructions and three mouthwatering tortilla recipes.
The first homemade corn tortilla I ever tasted was at a beach bar on the Mayan Riviera. It was like nothing I’d ever had before, and I was hooked. Since then, whenever I’m asked about the best type of tortilla, my answer is always the same: the freshest one. The main ingredient, masa harina, is available in grocery stores, and if you don’t have a tortilla press, you can use a heavy pan. The first one may not be perfect, but once you get the hang of it, you’ll be hooked as well.
Using this recipe, combine masa harina and salt in a bowl. Gradually drizzle in water while stirring until all the water has been absorbed.
Turn the dough out and gently squeeze together. Flatten into a 6″ square, cover with plastic wrap and chill for at least 1 hour and up to 3.
Unwrap dough and cut into 16 equal portions.
Roll each portion into a ball and cover loosely with a kitchen towel.
Place a sheet of plastic on the base of a tortilla press. Place dough ball on plastic and press down to about 3⁄4″ thickness using palm of your hand. Top with more plastic and flatten into a tortilla using press.
Open the press and peel away the plastic. Place tortilla on a kitchen towel and cover with another towel. Follow the cooking instructions in our Corn Tortilla recipe. Next, click through and try them in the following delicious taco recipes!
Braised pork gets a dash of sweetness from agave and a smoky flavor from the combination of fresh and dried chillies. Every part of this recipe can be made the day before, and will be better if it is.
Get the recipe here.
Tostadas are a great way to use up stale tortillas – so if you have some left over, fry them up! Can’t find halibut? Ask your fishmonger for a firm fish that holds up to grilling!
Get the recipe here.
Grabiche is similar to mayonnaise, but made with hard-boiled eggs instead of raw and big-flavored ingredients like capers, gherkins and tarragon. It’s like a broken vinaigrette, don’t panic if your sauce is splitting – it’s meant to. Add lots of fresh herbs. Dill is a great option if you prefer it to tarragon.
Get the recipe here.