Tortillas, especially corn tortillas have been an intricate part of my life ever since I can remember. Dad worked in the commercial corn tortilla industry back in the late 60’s and early 70’s in Los Angeles California. He was hired by Casa Herrera as one of their top manufacturers of commercial size corn tortilla machinery. It became his passion and he made it his life’s work. My siblings and I learned of the whole nixtamalization process of the maize(corn) for tortillas.
We are home cooks!
As home cooks, we want to relive some of those amazing food memories, but don’t always have the time to prepare dishes/recipes like back in the day. In particular, corn tortillas. Instant corn masa harina to the rescue! I am especially enjoying the variations of the non GMO heirloom corn masa harina from Masienda. This has been my experience. The aroma, texture and flavors of the corn are present and delicious!
I have been a longtime fan of the Masienda products!
This post includes affiliate links at no cost to you. All opinions are 100% my own. In an attempt to enjoy foods that are better for me, I switched to the non-GMO masa harina from Masienda several years ago. Plus knowing that the work Masienda does is supporting small farmers throughout Mexico is a good thing. The market is filled with processed frozen foods and many of us will choose them for convenience’s sake, but I never feel that great after indulging in them.
Yellow Corn Tortillas
A small batch of corn tortillas using Masienda masa harina. My followers requested a short tutorial video using Masienda products. I hope this helps. Enjoy!
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Servings: 10 tortillas
Equipment
- Tortilla Press with Liner
- Griddle, nonstick or a well seasoned cast iron or carbon steel griddle
- Tortilla Warmer
Ingredients
- 1 1/4 cups yellow corn masa harina
- 1 1/8 cups hot water ps, I did not add salt this time, but you can add a pinch of salt if you like
Instructions
- In a bowl, add the masa harina. Gradually mix in the hot water until a soft dough forms. Knead for 5-6 minutes. Roll 10 equal masa balls. Gently press one ball in the palms of your hands. If you don't see any cracked edges, then the masa is fully hydrated. If you see cracked edges, the masa needs a little more water. Cover masa balls with a damp paper towel or plastic wrap.
- Preheat the griddle to medium heat. Griddle should be hot, but not smoking hot!
- Press one masa ball in between the plastic lining of the press. Center your weight directly over the press to achieve a more even and thin corn tortilla. Remove the plastic lining and transfer the tortilla to the preheated griddle. Cook for 15 seconds on the first side. It should be easy to release. Flip and cook for 30 seconds. Flip a third time and cook for another 15 seconds.
- Transfer cooked tortillas to a warmer or stack them covered in a clean kitchen towel. The steam created will soften the tortillas further. Enjoy right away! If saving the tortillas for later read the notes section for some tips!
- Crispy Comal Quesadillas: Lay the pre-cooked corn tortillas on a hot griddle. Add sliced queso panela to one side or your favorite melting cheese. Once they are warm, fold them over to resemble a taco. Lightly brush or spray with oil on both sides of the tortillas. Cook them until desired crispiness. Enjoy with your favorite salsa!
Notes
Working with Masienda masa harina is a slightly different experience than some of the other brands of masa harina. In my experience after several years of using Masienda this is what works for me. Tortillas prepared with Masienda tend to be more delicate and at times can tear easily once cooked. To prevent this, I discovered that if I let the tortilla cool for about 15 seconds before placing it in the warmer it firms up the tortilla a bit. Then I place it in the warmer stacked with the rest.
Once I am done cooking the tortillas, I immediately spread them out on a kitchen towel to dry and cool completely. Once cool, I stack them and wrap them in a towel or paper towels and then place them in a plastic storage bag refrigerated for up to 7 days. I have had good results with a LOT LESS TEARING when I use the tortillas for tacos and quesadillas through out the week.
If you need tortillas to prepare rolled enchiladas or taquitos, I suggest using them when you are done cooking all of the tortillas and they are still slightly warm. You can store them and then fry them lightly individually before filling and rolling as well. It’s up to you.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Tortillas de Nopal(Cactus)
Tortillas de Nopal
I receive a lot of request for a corn tortilla prepared with nopales, cactus. Nopales are healthy and so delicious. I crave them everyday! I decided to incorporate some jalapeño and cilantro to the mix. Tasty!
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Servings: 16 Tortillas
Equipment
- Tortilla Press with Liner
- Comal, griddle
- Tortilla Warmer or Clean Kitchen Towel
- Blender
Ingredients
- 2 c White corn masa harina for a more true color I like to use the white instead of the yellow
- 2-3 uncooked cactus paddles 7 oz
- 1 large jalapeño deseeded
- Small handful of cilantro
- 1/2 tsp salt
- 1 c water
Instructions
- In the blender combine the roughly chopped cactus, jalapeño and cilantro. Pour in 1/4 c cold water and the salt. Blend on high until smooth.
- Pour into the bowl with the masa harina. Mix really well. Heat the remaining water for 35 seconds in the microwave. Gradually mix in just enough water for the masa to form a soft dough.
- Roll a walnut size ball in the palms of your hands. Gently flatten it. If there are no cracked edges then the masa is fully hydrated.
- Roll 16 equal masa balls. Keep them covered with a damp paper towel or plastic wrap. Preheat the Comal to medium heat.
- When ready, take one masa ball and place it in the lined tortilla press. Press evenly over the press applying even pressure. Peel plastic away from the tortilla. Transfer to the preheated comal. Cook approximately for 15 seconds. Carefully flip it and cook for 30 seconds. Again flip it. At this time you should see the tortilla inflate in some spots. Sometimes the whole tortilla will inflate. Cook for about 15 seconds. Flip it. If you see light brown marks it’s done. Transfer cooked tortillas to a warmer. Keep them covered. Repeat until done.
Notes
If the tortillas are not inflating it could be for several reasons. 1. It may me overcooked on the first side. This is why it is important to flip the tortilla as soon as it becomes easy to release from the griddle. 2. The masa may not be fully hydrated. If you see jagged edges when you press the masa ball, the masa need a little more water. 3. the griddle has to be hot enough but not smoking hot to help the tortillas inflate at the third flip.
For a more intense color green tortilla, add a few kale leaves or baby spinach leaves when blending the cactus.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
Blue Corn/Flour Tortillas!
Equipment
- Tortillas press with plastic liner
- Large bowl
- griddle
- Tortilla Warmer or Clean Kitchen Towel
Ingredients
- 2 c hot water
- 3/4 Tsp Salt
- 1/4 c natural rendered pork lard or vegetable shortening
- 2 c blue corn masa harina, instant corn flour
- 2 c all purpose flour
- 1/4 tsp baking powder
Instructions
- In a large measuring cup dissolve the salt in the 2 cups of hot water. Set it aside.
- In a large bowl, using your hands or a spatula, cream the fat. Mix in the masa harina, flour and baking powder until you have large crumbles. Gradually mix in the seasoned hot water until the dough forms. Knead for 5-6 minutes. The dough will feel soft and slightly elastic. Cover with plastic wrap and let it sit for 10-15 minutes.
- Preheat the griddle/comal to medium heat.
- Roll out 24 equal and small masa balls. Keep them covered with plastic or a slightly damp paper towel.
- When ready, you will flatten the masa balls, one at a time, to yield a slightly thick taco size tortilla. Remove plastic and transfer the tortilla to the preheated griddle. The tortillas cook for 25 seconds on the first side, 35 seconds on the second side, then 25 seconds on the third side.
- Transfer cooked tortillas stacked in a tortilla warmer. The steam created will soften the tortillas further. Cool completely before storing wrapped in paper towels in a plastic storage bag. Keep refrigerated for up to 7 days.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
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Masienda doesn’t deliver to Canada. Too bad
Yes, it is unfortunate that they do not ship all over.