I have been dying to give these a try – and they were well worth it! If you don’t have a tortilla press it’s a tad time consuming, so bear that in mind (It took me a good hour to roll them all out … never mind cooking them!). Once cooked you can keep them in the fridge for a day or two and reheat them in a steamer – I’ll let you now how this goes when we have had them with the slow-cooked pork in a few days … As for the recipe, well, having mixed up teaspoons and tablespoons when writing down my sourdough recipe I should perhaps be more forgiving, but Margarita Carrillo Arronte’s recipe needed at least three times the amount of water than she suggested, and the timing for the recipe, 25 minutes altogether, seems also a bit optimistic. I have no idea how quick it would have been had I used a tortilla press, though, but pressing out the dough balls between clingfilm sounds a tad fiddly, too… Never mind, they taste absolutely amazing and were well worth the effort and the purchase of corn flour!
Corn Tortillas (makes 25 tortillas of 15cm diameter)
- 5 cups / 450g masa harina
- 3 1/2 cup water, adjust if necessary
- 1/4 tsp salt
Mix the ingredients until you get a sticky dough, adjusting the quantities of water and masa harina. Form 30 doughballs. cover them and rest them for 10 minutes. Either use your tortilla press or roll out the doughballs between two sheets of baking parchment. I used a bowl to cut them into a round shape but you might as well go for a more ‘artisanal’ look and simply roll them out to a thickness of around 3mm. Stack them up, keeping sheets of baking parchment between each tortilla to prevent them from sticking together. Heat a flat frying pan and heat them up, ca. 2-3 minutes on each side, until lightly golden. They might puff up a little, which is even better. Keep them warm, again separating them with the parchment paper. Serve straightaway with frijoles charros or guacamole, or store them in the fridge for a few days and reheat them in a vegetable steamer, as Rick Bayless suggested in Food&Wine. It works an absolute treat!
Off to get the leg of pork for the cochinita pibil now, an incredibly tasty pulled pork dish from the Yukatan peninsula.