Corn Tortillas


Making these reminds me of my childhood. The woman who took care my brother and I during the day when my parents were at work was from El Salvador, and she would make these for us all the time. One of my fondest memories is watching her pat the dough back and forth in her hands before putting it in a sizzling pan, and watching it "magically" turn into a tortilla. I remember my favorite way to eat them was fresh out of the pan, with a pad of butter on top. This is just one of many cooking related memories that have stuck with me as an adult from my childhood -- it's no wonder the kitchen is still my happy place.

Ingredients: 2 cups corn masa (I use Maseca brand) 1.5 cups water (plus a little more to add in as needed) 1/2 tsp sea salt

Instructions: In a large mixing bowl, add water to corn masa. Add sea salt. Using your hands, mix together until a dough forms -- you may need to add a little more water to get the desired doughy texture.

Roll dough into 16 golf-ball sized balls. Place dough balls back into a bowl and cover with a damp cloth to keep the dough from drying out.

Using a tortilla press (I use this one from Amazon), place one dough ball onto the platform (between two pieces of parchment), and press down. Lift the top of the tortilla press to remove the tortilla. Gently peel away the parchment paper from the top of the tortilla, then pick up carefully and gently remove the bottom piece of parchment (sometimes it helps to flip the tortilla so that you're peeling it off the top rather than the bottom).

Heat a pan on the stove on high heat, and place the flattened tortilla dough one at a time, cooking on the first side for 1 minute, then flip and cook for another 1.5 minutes. The tortilla is done when the edges start to slightly crack and brown, and both surfaces have small light-brown spots.

As each tortilla is finished cooking, create a stack in a damp paper towel, inside of a large dish towel. Keep tortillas wrapped in this damp paper-towel-dry-dish-towel "wrap" until ready to eat. These tortillas can be kept in the fridge until ready to eat (should last a few days).

When ready to eat, reheat in the microwave wrapped in a damp paper towel.

Makes 16 5.5" tortillas.