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Taqueria Style Corn Tortillas

Ingredients

  • 2 c hot water
  • 1/2 tsp salt
  • 1 1/2 tbsps red mild chili powder. like Gebhardt optional
  • 1 tbsps pork lard optional
  • 2 1/3 cups Masa harina corn flour for tortillas maseca

Instructions

  • In a bowl, mix the hot water, chili powder and salt. Stir well, and 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.
  • When ready, divide and roll 30 masa balls. 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 3 seconds on first side. When the tortilla releases, turn it. Cook for another 30 seconds. Gently press the edges of tortilla with fingers or spatula. It should inflate a little, or sometimes a lot. If tortillas don't inflate, your comal may not be hot enough. Place cooked tortillas in a skillet with lid that has been lined with a clean kitchen towel.  Keep covered. Yields about 30 taqueria-style, 4 inch tortillas.

Notes

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.