Fresh Corn Tortillas

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After getting back from Mexico I decided to try my hand at making corn tortillas.  I have purchased many corn tortillas in my life, however, this will be my first attempt at making them.
I went to my local Mexican grocer and picked up a tortilla press along with a bag of instant masa mix.  

I followed the recipe on the back of the package and the next thing I knew, I was cooking up delicious corn tortillas.  Once you make them yourself you will never buy them again because they are fun and easy to make.  They also hold up well in the fridge in a zip top bag and reheat beautifully.

When I was at Marisma’s Fish Taco stand in Puerto Vallarta, Mexico I watched as the young woman carefully rolled and pressed the masa balls between two sheets of plastic wrap and thought… I can do that.  Thinking at the same time, why is she so slow?  I answered that question when I made them myself.  The tortillas are very delicate before they are cooked and that's why she was moving so methodically.  I found myself doing the same when I was the maker, slowly peeling away the plastic in hopes that it wouldn't tear the tortilla before I got it in the pan.

My Very First Corn Tortillas

Mix the masa (2 cups) with water (1 1/2 cups) and salt (1/4 tsp.) in a bowl with a fork until you get a soft dough.

Place the dough on the counter and roll it into a log.

Cut the log into 16 pieces.

Roll them into balls and placed them in the tortilla press lined with plastic on the bottom and top.

Press gently or it may spread out too much and be difficult to peel away the plastic.  If that does happen, just gather up the dough and roll it back into a ball and start again.

Peek to make sure your plastic is straight and that you didn't make it too thin.  At least until you get the feel as to how much pressure to apply.

Peel the top plastic off  the top and place the tortilla in your hand plastic side up and carefully peel it away.

Place the tortilla in a preheated non stick pan on med- high.  Let it cook for 50 second.  Flip and let it cook for another 50 seconds.  Your tortilla is cooked.

TORTILLA EXPERIMENT
I discovered as I was making the tortillas that if you press on the tortillas after the first flip.

They will puff and separate like pita bread leaving a light and airy center.

Serve fresh tortillas with carnitas and guacamole sauce

FRESH CORN TORTILLAS as it reads on the package

Combine 2 cups (loose measure) of masa ¼ tsp. salt and 1 ¼ cup water.  Mix thoroughly for about 2 minutes to form a soft dough.  If dough feels dry, add more water (1 Tbsp. at a time)

Divide dough into 16 equal balls.  Cover with damp cloth to keep dough moist.  Line a tortilla press with two sheets of thick plastic wrap.  Place dough between the plastic and press until tortilla measures between 5 – 6 inches in diameter.  Peel off plastic wrap.

Preheat ungreased griddle or skillet on med-high heat.  Cook tortillas on at a time for 50 seconds.  Turn, then cook the second side for another 50 seconds.  Cover with cloth to keep soft and warm.