It’s So Easy To Make Your Own Corn Tortillas

IMG_1282

This weekend my brain burst open like a piñata when I discovered, after much hemming and hawing, how easy it is to make your own corn tortillas. At Christmas, Craig’s parents bought me a tortilla press (which I’d put on my list) and I very matter-of-factly shelved it away when I got home, telling myself that one day, some day, I’d dig it out and use it. Then, last week, I made a trip to Grand Central Market in downtown LA (more on that later this week) and bought a bag of Maseca. Turns out that’s all I needed–along with the tortilla press–to make the most incredible corn tortillas at home. Look how easy it is.

Here’s the bag of Maseca:

IMG_1262

You’re going to need that to proceed. Seek out a Mexican market near you or order online.

On the bag is the recipe and it comes in different ratios depending on how many tortillas you want to make. The maseca goes into a bowl:

IMG_1266

You add warm water:

IMG_1269

IMG_1270

Stir that around with your hand and begin kneading until the dough comes together:

IMG_1273

Note: you want the dough to be slightly damp; so if it’s too dry, add more water. (This makes your tortillas soft.)

Now set up your tortilla press. Line it with plastic, make a tiny ball of dough, flatten it slightly and place it on top of the plastic:

IMG_1274

Put plastic on top of the dough:

IMG_1277

Now close the top and push on the handle.

IMG_1278

Voila!

IMG_1279

Rotate it 180 degrees and press down again (just to make sure it’s really flat). That’s it, you’re done.

Now heat up a cast iron skillet until you can barely hold your hand over it. Carefully peel the tortilla off the plastic and drop it in:

IMG_1280

If the skillet is properly hot, the dough will start to bubble (as you see in the above picture). After 50 seconds, flip it.

IMG_1290

Look at that color!

Cook for 50 more seconds and your work is done. You have a warm, soft, homemade corn tortilla. Look at it on a plate.

IMG_1292

I’m still stunned when I think about how easy this was. To fill it, I made scrambled eggs with caramelized onion and cheddar cheese topped with pickled jalapeños (so, um, this):

IMG_1289

One of the best breakfasts I’ve had in a long time.

So do yourself a favor: if you love Mexican food, and don’t make it enough at home, buy a tortilla press and a bag of Maseca. You’ll never buy tortillas in a bag ever again.

You may also like