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Monday, February 24, 2020

Corn tortillas

We bought some masa harina for making tamales a while ago, and it's been sitting neglected in the drawer ever since. I was thinking about making some chilli, avocado, rice, beans, lime type of a dinner, and it struck me that the most obvious use of masa harina is simply corn tortillas, and maybe I should at least look up how to make them... Which I did, and it turns out it's easy, way easier than I expected - the lack of gluten means the dough is really easy to work with, and you're not even supposed to roll them but press between sheets of clingfilm instead so very little mess (no flouring a board or dirtying a surface or rolling pin). So somehow they ended up being made as part of our Friday evening feast...

2 cups masa harina
1/2 tsp salt
1 1/2 cups warm water

Mix masa harina and salt in a medium bowl with a fork. Add 1 cup warm water and stir until absorbed and crumble-like. Add the rest of the water, a couple of tbsp at a time, stirring regularly, until you have a kneadable dough.

Make golfball sized balls, then flatten one at a time between 2 sheets of clingfilm using something heavy and flat (I used our big round Le Creuset enamel pan and it worked a treat). Heat a large frying pan and then put the disc of dough in it. Cook on the first side for 10 sec then flip. Cook 1-2 min on the second side. Flip back to the first side and cook 1-2 min again. Transfer to a clean tea towel and wrap up to steam until needed. Then flatten another ball, and repeat the cooking process, adding to your stack in the tea towel.


This made a good amount for dinner with a bunch of other stuff - tacos! I kept the last few in a paper bag thinking they'd dry out and then I could try making tortilla chips but they didn't dry out, they went a bit mouldy and I had to throw them out. So might have to either dry them out in the oven or keep them in the freezer until needed if wanted to try again to make tortilla chips.
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