6 years ago
February 24, 2009
I wanted to try to make some corn tortillas at home, and found a recipe in a Pueblo Indian cookbook I forgot I had. The recipe was very simple, but I thought it was a little flavorless. So, I tweaked it a little bit until they tasted just right.
-2 cups fine cornmeal (masa de harina)
-juice from 1 lime
-1 tsp. salt
-1/4 tsp. chile powder
1. Pour the lime juice into a liquid measuring cup. Add warm water until the water and lime juice equal 1 1/2 cups.
2. Put the cornmeal into a mixing bowl. Add the salt and chile powder, and mix well. Pour in the water/juice mixture into the bowl, and mix well, until the dough clings to itself, and not the bowl.
3. Heat a dry cast iron griddle or skillet over medium high heat.
4. While the griddle heats up, form the first tortilla. This was my method, which worked really well:
Take a large (gallon size) ziploc bag, and cut along the sides, leaving the bottom seam intact. Form the tortilla dough into 1 3/4 in diameter ball. Place the dough ball into the middle of one side of the ziploc sheet. Fold the other side of the bag over the dough ball, so it's sandwiched between two pieces of plastic. Take a large, heavy skillet and press down on the tortilla dough ball. You can then easily peel the plastic from one side of the tortilla, and then the other.
5. Cook the tortilla on the hot griddle, turning frequently until flecked with brown.