If you’re anything like me, you could probably eat tacos every single day. I was used to getting the corn tortillas from Chicago’s El Milagro (the best ones around), but decided to give it a try myself. I’ve discovered that fresh homemade tortillas are like no other. I used to have to double up on tortillas to make sure it held my ingredients properly, but with homemade you really only need one. The tortillas come out thicker, more flavorful, and way more flexible than store bought.
For About 12 tortillas, you will need:
2 cups Masa (a very fine corn flour. I use Gluten Free Maseca brand)
1-1/4 cup very warm water
1 tsp granulated chicken stock (optional)
For hardware you will need:
A good sized mixing bowl
A tortilla press
A zip-lock plastic bag, gallon size
Step 1. Place the masa in a mixing bowl and measure out your 1-1/4 cups of warm water. Mix in your tsp of granulated chicken stock and stir until dissolved.
This is optional, you can use just warm water but I find the chicken stock gives your tortillas a nice flavor.
Step 2. Mix the water and dough together completely. The dough will be sticky but will be able to form a solid ball with ease. Let your dough sit for about 10 minutes. This helps the corn to fully soak in the water and the dough will be less gritty.
Step 3. Take the zip lock plastic bag and cut it to size with your tortilla press. You should have two separate pieces of plastic.
Step 4. Form 2” balls of dough. Place one sheet of plastic on your press, the ball of dough, and then your second sheet of plastic. Press until flat.
Step 5. Heat up a hot pan or griddle on medium heat. Gently peel the first layer of plastic off and then your raw tortilla. Gently place the tortilla on the hot pan from one side while slowly laying the rest of it down. Tip: Don’t flop it on the pan as bubbles or ripples will form.
Step 6. Cook tortilla until golden brown on both sides. Place cooked tortilla in paper towels or tortilla holder to stay warm.
