Making tortillas at home is easier than you think!! This week's recipe features homemade tortillas using our fresh masa.
You can buy our masa at Lloyd Taco Factory at $2/pound!! What's even better news? You can catch us at the Elmwood-Bidwell Farmers Market every Saturday 8a-1p & every Thursday at the North Buffalo Farmers Market beginning this week!
It's Tool Time:
-8"-12" Mexican Comal or Heavy Skillet (non-stick preferable)
-Tortilla Press or Glass Plate
1.) Remove Masa from package & knead on a smooth surface into a smooth consistency, pushing with the heel of your hand.
2.) Dampen your hands with cool water & shake off the excess.
3.) Shape the masa into 10-12 balls roughly the size of Ping-Pong balls. Slightly flatten (re-wet hands as needed)
4.) Place them on a baking sheet lined with plastic wrap & cover with a damp cloth
5.) Heat Comal or Heavy Skillet on medium-high heat
6.) Place the ball of dough between a folded sheet of plastic wrap on a tortilla press (a little off center towards the hinge) & press hard. If you don't have a tortilla press no problem! You can buy cheap glass plates at the Dollar Store.
7.) Remove the tortilla from the press & peel off the plastic. If the dough has the correct amount of water, the plastic will peel easily off the tortilla. If the plastic sticks, the dough is too moist. If the tortilla cracks around the edges, the dough is too dry.
8.) Place the tortilla on the hot, ungreased comal & bake until the edges start to dry (roughly 30 seconds).
9.) Flip until lightly speckled on the underside (roughly 1 minute). Flip a second time & bake for about 30 seconds more. If they are flattened the right way, they'll balloon up with hot air for the PERFECT tortilla.
10.) As the tortillas come off the comal, stack & wrap them together in a snug cloth to keep them soft & warm.
****Best when eaten right away!***
Need to keep them warm longer?
-Wrap them together in aluminum foil & place in a warm oven @ 250 degrees.
***********Use leftover tortillas as you would stale bread********