Much like its flour compadre, corn tortillas are an essential part of Mexican cuisine. Where they differ, however, is their distinct corn flavor and rough texture—perfect for everything from enchiladas to taquitos, or a simple side dish. There’s not much to this recipe, so follow each step closely to avoid the dry, cracked frisbees we’re all unfortunately familiar with.
Ingredients
1 ¼ pounds Maseca masa
¼ pound Pioneer White Wings flour
1 ¾ quarts cold water
Much like its flour compadre, corn tortillas are an essential part of Mexican cuisine. Where they differ, however, is their distinct corn flavor and rough texture—perfect for everything from enchiladas to taquitos, or a simple side dish. There’s not much to this recipe, so follow each step closely to avoid the dry, cracked frisbees we’re all unfortunately familiar with.
Step 1
Place all ingredients into the bowl of a kitchen mixer. Using the dough attachment, mix for 3 minutes on medium speed. Stop the mixer and scrape down the sides of the bowl. Mix for an additional 5 minutes.
Step 2
Portion the tortilla dough into golf-ball-size balls. Place each ball between two small squares of parchment paper and press in a tortilla press. Once pressed, leave the tortillas between the parchment paper sheets. Can be stored in the fridge for up to one day prior to cooking.
Step 3
Preheat a nonstick skillet or plancha over medium-high heat. Place the tortilla onto the cooking surface and cook for approximately 1 minute on each side. Flip a third time to get the classic tortilla “puff” we’re looking for. Make sure that each tortilla is cooked in an even layer and, for best results, don’t overcrowd the cooking surface. Tortillas can be cooked and lightly wrapped in a dinner napkin for approximately 30 minutes prior to serving. For best results, cook and serve immediately.