Corn Tortilla Machines
Learning to prepare international cuisine at home can make your menu a lot more interesting. Many Mexican dishes begin with the humble tortilla, a flat bread made from wheat or corn flour, then filled with a variety of chopped or diced meats, potatoes, eggs, avocados, green onions, tomatoes, and cilantro. A corn tortilla machine, or tortilla press, allows you to make large quantities of tortillas in a standard, uniform size and thickness. Does this Spark an idea?
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Things You'll Need
- Tortilladora (tortilla press)
- Masa harina (coarse corn flour)
- Water
- Waxed paper
- Cast iron griddle
Instructions
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Following package directions, make a mound of masa harina, the coarse corn flour used in tortillas, on your kitchen counter or in a large, flat bottomed bowl. Masa harina can be found in most grocery stores.
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Poke a hole in the center of your mound so that it looks like a volcano. Add water, one half cup at a time, to the hole in your mound. Mix the flour and water together until your dough no longer crumbles. Take a handful of dough and squeeze it. If it holds together and is pliable, it is ready to use. If not, add more water a teaspoon at a time and mix well.
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Line the tortilla press with waxed paper. This will allow you to place unbaked tortillas on top of one another without having them stick together.
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Heat griddles. If you are making tortillas for the first time, heat one griddle. If you have made them before, or if you have a kitchen assistant, you may feel comfortable using more than one griddle at a time. Your griddle should be hot enough to make a drop of water dance across the surface, about 400 to 450 degrees F.
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While your griddle is heating, take a handful of masa, squeeze it together, and roll it into a ball. Flatten it slightly and place it in the center of your tortilla machine. Place a second piece of waxed paper on top of the masa ball. Press down the handle and hold for a second or two, then release. Peel away the waxed paper and lay the tortilla on your hot griddle. Do not remove the bottom layer of waxed paper if you are going to lay the uncooked tortilla on a plate while the griddle is already in use.
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When you see bubbles rise on your tortilla, flip it over. Continue to flip as bubbles rise, until your tortilla has griddle marks, but do not allow your tortillas to scorch all over.
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Once you make as many tortillas as you think you will need, wrap the remaining masa in plastic wrap or store in freezer bags.
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Tips & Warnings
To make richer tortillas, use chicken stock instead of water.
What we refer to in the United States as taco shells are actually tostadas, tortillas that have been hardened by baking or frying.
Dry masa can be stored in the freezer to extend shelf life and prevent infestation by mealworms.
Moistened masa can be frozen as well. Allow to thaw to room temperature before use.
If your tortillas char on the griddle, be sure to scrape away all of the char before making more tortillas.
