Soft tortillas are a staple in a huge range of Mexican meals, including classic favorites like burritos, enchiladas, and quesadillas. Tortillas can be baked, fried, or eaten as is either flat or wrapped around tasty fillings. It’s a shame then that so many people buy packet versions, not realizing how easy it is to make your own!
The one key ingredient is a type of corn flour, often called Masa Lista. This is made into a stiff dough with by mixing 2 cups Masa Lista to 1 and a quarter cups of warm water. Mix these together well. Test the dough by taking a piece and rolling it into a ball. Now, press it flat between your hands. If the edges crack easily, mix in 1 teaspoon more water before testing another piece.
To shape tortillas, take a small piece of the dough – about the size of a walnut. Lay the ball of dough in between two pieces of waxed baking paper or stiff plastic, and press flattish by hand. A tortilla press is a great thing to have on hand butif you don’t, tortillas can be rolled out with a rolling pin just fine – either way, press or roll quite flat – until around 5 inches/12.5cm across.
It helps (and makes it more fun) if 2 cooks are put on tortilla duty One presses, and as they are ready the other flips them straight into a hot frying pan. Each one is cooked for about 45 seconds per side, until a few bubbles form and each surface starts to get brown spots. Stacking cooked tortillas on top of each other will help keep them warm and moist; cover the stack until ready to serve.
The tortilla dough is placed in the press, between 2 sheets of plastic wrap or baking paper
The press is closed and then squeezed with the handle
The tortilla can now be removed and cooked
Cook in a hot skillet until each side has bubbled and browned a little
