Homemade corn tortillas2013-06-02
Freshly made corn tortillas are a cinch to make. All you need is masa harina. (There aren’t many places in Stockholm that sell this but you can find it at Hötorgshallen. There are 2 Latin American shops that sell it there.)
Masa is Spanish for dough and masa harina is corn flour that has been processed, see below (Wikipedia).
Whole corn – addition of alkaline solution – cook – steep – wash – becomes nixtamal – grind – becomes masa – is dried or available fresh.
- 500mL masa harina
- Generous pinch of salt
- 350mL water
In a large bowl, combine all the ingredients together and mix well. If the dough is too dry to hold together, add more water. If it is too wet, add more masa.
Divide the dough into small portions, the size of golf balls. Roll each portion into balls.
Prepare a tortilla press by placing a (thick) plastic wrap. Place one ball of dough slightly off to the center, near the handle of the press.
Press, rotate and press again.
Heat a cast iron skillet to a medium high heat. Cook about 45 seconds to one minute on one side. Flip and cook on the other side for about another minute.
Place the cooked tortilla in a tortilla warmer and continue until all the dough is used up.
Lastly, one of the pics in the slider was taken by my friend Cristal.