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!
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.