Perfectly Manageable Make-Ahead Corn Tortillas
A simple way to prepare for your taco dreams of tomorrow
Ingredients
- 1½ cups Masa Harina
- ½ tsp salt
- 2½ tablespoon vegetable oil
- ¾-1 cup hot water boiled just before
Instructions
- Mix together the Masa Harina and salt in a medium size bowl.
- Meanwhile, heat water until just boiling. I like to use a tea kettle for convenience.
- Combine the oil with the flour mix.
- Slowly start to add the hot water, using your hands to gently mix the dough.
- Add enough water for the dough to stick together into a ball. You do not want a wet dough but you should be able to knead it without it falling apart.
- Lightly flour your working area and hand knead dough for about 2 minutes.
- Wrap the dough and leave it on the counter for 1 hour.
- Put a heavy bottom pan over medium high heat, with no oil, for 3-5 minutes while you roll out your first tortilla.
- If you have a tortilla press, continue with that to form the tortillas. You want each tortilla to use roughly 1 oz of dough. If not, follow along below for alternate instructions.
- Place a piece of parchment down on your work area and sprinkle very lightly with flour
- Separate about 1 oz of dough and roll lightly into a ball.
- Place your ball on the parchment paper and coat both sides lightly in the flour.
- Cover the ball with another piece of parchment paper and press down lightly with your hand
- Use the base of a large mixing bowl to press the tortilla as flat as you can. This gives the tortilla a rounder shape
- Next, use a rolling pin to roll the dough thinner. You only want to make about 3-4 passes (up-down, left-right, diagonally) with the rolling pin or else the tortillas will be too thin.
- Add the rolled out tortilla to your hot pan and cook for about 1 minute, until small brown circles appear. If this takes longer than 1-2 minutes you should turn up the heat on your pan.
- Flip the tortilla and cook for about another minute until this side also has brown spots.
- Repeat steps, rolling out each new tortilla as the previous one cooks, until all tortillas are cooked.
- If you want to freeze the tortillas, allow them to cool fully. Then, place them flat on a large cookie sheet, not allowing them to overlap. Freeze for 2 hours, then store them in your preferred container.
- To re-heat you can either let them thaw on the counter for about an hour before you are ready to eat them or cover them with a lightly damp paper towel and throw them in the microwave for about 30 seconds.
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