Tortillas are one of those recipes that after you learn the formula, then it’s fun to test it out in different ways. The classic homemade corn tortilla is the best, but the curious cook in me is always pushing the boundaries and testing new ideas. For today’s post, it was not so much about adding new ingredients to an old tortilla recipe. It was more about trying to duplicate that little 4-inch tortilla that you would see in some of the most authentic taquerias.
Bring on the tacos!!!
I am always learning! I love that!
A new trick I did learn just a few weeks ago, yields a really soft corn tortilla! Every time I have ever cooked tortillas, corn or flour, I will place them in between a clean kitchen towel as they come off the comal(griddle). That worked for me, or so I thought. I would often notice that the tortillas seemed a little stiff. I thought, it’s because they have cooled while sitting there. It was not much of a problem when re-heated.
As I was watching one of my favorite chefs one early morning, he was preparing corn tortillas. As he cooked them, he too placed them in between a kitchen towel. The difference was that his towels was inside a deep skillet with a lid. Keeping them covered creates steam and the steam helps to finish cooking the tortilla properly. The softest corn and flour tortillas I have ever prepared, just by doing this little change at the end. Wow! Now I get it when someone states that they ate 8-10 tacos! Lol! Hope they were the small ones.
All tortilla presses are not alike!
When using the tortilla press for these, just press once and gently. This will give you and ideal size. If one side seems thicker, you could turn the tortilla and gently press again.
I find it much easier to roll the masa into a log, then use a large knife to slice the sections you need. Gebhardt chili powder, like the photo above. This will yield a brighter reddish tortilla. You could use red chile puree or leave them as is! Delicious!
Always keep the masa covered because it dries out quickly. Keeping your cooked tortillas under a cover helps create steam. This will help yield a very soft tortilla.
The ideal size for taqueria-style is 4 inches in diameter. Means you could eat 4 tacos instead of two! Lol!
Jalapeño Lime Salsa Pictured Above and tortillas prepared with red chili powder mixed into the masa
Ingredients: 3 large jalapeños, chopped. Juice of 4 key limes or 1 large lime. Salt to taste. Two to three tablespoons of oil. I used avocado oil.
*Place all of the ingredients into the mini chopper. Pulse to blend until desired consistency.
Bean Tacos with Avocado, Toasted Chile de Arbol Salsa and Cotija Cheese.
Salsa!
The Beans!!
Taqueria Style Corn Tortillas
Ingredients
- 1 3/4 c hot water
- 1/2 tsp salt
- 2 c masa harina instant corn flour for tortillas
Instructions
- In a bowl, mix the hot water and salt. Stir well and then gradually add in the masa harina a little at a time. Once dough forms and feels like a soft play dough, it's ready. If you can press a small disc in between your palms and see no cracked edges, then the masa has enough moisture. Cover and let rest for 10 minutes while you preheat the griddle.
- Divide and roll 30 masa balls. They will weigh approximately 18-20 gr each. I roll the masa into a log shape, then use a large knife to slice the sections. I wanted a very small tortilla, so I made 30, but you certainly could make them bigger. Place the balls onto a plate and cover with plastic wrap.
- Preheat griddle, large skillet or comal to medium heat for 5 minutes. Cut two pieces of plastic, from a plastic freezer bag, to fit and line the tortilla press.
- Gently press one ball (4 inches in diameter) at a time and cook on hot surface. Cook for 12-15 seconds on first side. When the tortilla releases, turn it. Cook for another 30 seconds. Flip! It should inflate a little, or sometimes a lot. If tortillas don't inflate, the masa may not be fully hydrated, or you overcooked it on the first side. Place cooked tortillas in a skillet with lid that has been lined with a clean kitchen towel. Keep covered.
Notes
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