Blog » Make It Yourself — Tortillas
Make It Yourself — Tortillas
I learned that homemade tortillas are about a thousand times better than store-bought tortillas when I first started dating my now husband. His dad spent some time in El Paso, Texas, several years ago and came back an experienced tortilla maker. Now every time my husband and I visit his parents out on the North Carolina coast, we are treated to homemade enchiladas, burritos, quesadillas; you name it. You haven’t had true homemade Mexican food until you’ve made a tortilla from scratch.
Lucky for us, we received a tortilla press as a wedding gift, but even if you don’t have a press, you can roll out your own homemade tortillas with a rolling pin.
Yellow Corn Tortillas
I like to make fish tacos using these, but you could make any of your favorite Mexican-inspired dishes.
2 cups Masa
1 tsp. salt
1¼ cup cool water
Stir masa and salt together. Slowly add water and stir. Continue mixing until the ingredients form a dough. Roll dough into a 2-inch ball with your hands.
If using a press, put dough ball just slightly north of the center of the press (towards the hinge). Lower level and press for five seconds.*
If not using a press, place dough ball on a slightly floured surface and roll into a disk with a rolling pin until tortilla is about 6-7 inches wide.
Cook in a hot pan or skillet for about 2-3 minutes, flip and repeat. Or rather, put in an airtight container and store until you are read to use them. They will stay fresh for up to a week.
*I find it easier to line the press with plastic wrap to keep the dough from sticking. If using an electric press, do not turn on the heat to press corn tortillas. Corn tortillas do not need heat to be pressed, but will stick if heat is used.
As much as I love corn tortillas, I couldn’t stop there. Whole wheat tortillas are a staple on my grocery list so you know I had to try them from scratch.
Whole Wheat Tortillas (adapted from this recipe)
Anything you would put on a sandwich goes great inside a whole wheat tortilla. Personally, my favorite filler is a sardine salad.
2 cups whole wheat flour
1/2 teaspoon salt
3 tablespoons olive oil
1 cup warm water
Stir together the flour and the salt. Add oil and stir. Add water and mix (or use a stand mixer), then allow to stand for about 20 minutes. Roll dough into 2 inch dough balls.
If using a press, put dough ball just slightly north of the center of the press (towards the hinge). Lower level and press for five seconds.*
If not using a press, place dough ball on a slightly floured surface and roll into a disk with a rolling pin until tortilla is about 6-7 inches wide.
Cook in a hot pan or skillet for about 2-3 minutes, flip and repeat. Or rather, put in an airtight container and store until you are read to use them. They will stay fresh for up to a week.
*When using a tortilla press with whole wheat tortillas, heat works well, so turn your heat on if using an electric press. Also, no plastic wrap is necessary — whole wheat does not stick like corn tortillas.
Like what you see? Check out Kelly’s blog, Foodie Fresh, for more recipes and ramblings.