How to Use Homemade Tortillas
We love to use these homemade tortillas for tacos or enchiladas, depending on how big we make them. Larger homemade tortillas are delicious in my Vegetarian Black Bean Enchiladas or the Zucchini Verde Vegan Enchiladas on page 157 of Love and Lemons Every Day.
Smaller homemade tortillas are fantastic for making tacos! Use them in any of these recipes:
Homemade tortillas are best on the day they’re made, but if you have any leftovers, they’ll keep for 3 days in an airtight container in the fridge. You can also freeze them for up to 2 months.
How to Make Tortillas
Ready to learn how to make tortillas? Check out this step-by-step guide first, and then find the full tortilla recipe at the bottom of this post!
First, whisk together the flour and masa harina. Add the oil, and use a spatula to mix until it’s completely incorporated.
Next, add salt water. Dissolve the salt in the hot water and pour ⅔ cup of it over the flour mixture. Mix with a fork to create a clumpy dough. Then, mix in the remaining salt water.
It’s time to knead! Scoop the dough onto a lightly floured work surface and knead until smooth. It should be a medium-stiff consistency, not soft like bread dough.
After you knead the dough, divide it up and let it rest. Divide the dough into 8 or 12 portions and roll each one into a ball. Set them on a plate, cover them with plastic wrap, and let them rest for 30 minutes.
While the dough rests, get your tortilla press ready! Place a piece of parchment paper on each side so that the press won’t stick to the dough. Alternatively, you can use a rolling pin to roll out the tortillas between 2 pieces of parchment paper.
Finally, press and cook! Place a dough ball on your parchment-lined tortilla press and press down hard to flatten. Place the tortilla into a preheated dry cast iron skillet over medium heat, and cook for 30 to 45 seconds. Flip and cook for 30 to 45 seconds more. Remove it from the pan and wrap it in a kitchen towel to keep warm while you press and cook the remaining dough. That’s it!
- Choose the size depending on how you want to use them. This recipe makes 12 small tortillas, which are ideal for tacos, or 8 large tortillas, which work great in enchiladas. If you want to use them for tacos, roll the dough into 12 balls before it rests. If you want to make enchiladas, roll it into 8.
- Adjust the heat. You want your cast iron skillet to be nice and hot before you start cooking the tortillas, but once it’s preheated, it won’t stay at a constant temperature. Instead, it will get hotter as you work, so turn down the heat and/or cook the tortillas for a progressively shorter amount of time on each side. I typically start on medium heat and reduce it to low and start with 45 seconds per side and go down to 30.
- Don’t overdo it. Great homemade tortillas are pliable – they can bend into tacos or roll up into enchiladas. Cook them just until brown flecks start to appear around the edges. If you overcook them, they’ll become crisp.
- Wrap them up. This step is essential for making perfect pliable tortillas! When one comes off the heat, immediately wrap it in a kitchen towel. As you add tortillas, the towel will trap the heat and help the tortillas steam and soften.
SWEET BREAKFAST USING MASA HARINA
FAQ
Can you add flour to masa?
Is masa flour the same as flour?
Can I use masa instead of corn flour?
Can I use masa for baking?
How do you choose masa flour?
When choosing masa flour, there are a few key factors to consider: Type of corn: Masa flour can be made from different types of corn, such as white, yellow, or blue corn. Each type of corn imparts a slightly different flavor and texture to the masa flour. Grind: Masa flour can be ground to different finenesses.
What is the best substitute for rice flour?
Refined flours like rice flour lack natural fibers, vitamins, minerals, and beneficial plant compounds. Refined flours can cause spikes in insulin that lead to drops in blood sugar(hypoglycaemia), even in otherwise healthy individuals. Hypoglycaemia causes fatigue, foggy thinking, shakiness, irregular heartbeat, and cravings for sweet foods. Individuals who have unregulated blood sugar levels can experience extended elevations in both insulin and blood sugar levels, leaving them susceptible to increased inflammation and increased risk for several chronic diseases. Rice flour substitutes include brown rice flour, coconut flour, buckwheat flour, and almond flour. Finely ground nuts can be added to the flour for additional flavour and protein.
What is masa flour?
Masa flour, a staple ingredient in Mexican cuisine, is a finely ground cornflour that forms the base of countless traditional dishes. From tortillas to tamales and atole, masa flour adds a unique flavor and texture to Mexican cooking.
Can I use corn flour instead of masa harina?
Neither are soaked in the lime water solution used to make masa harina, which is why they don’t produce the same sour flavor. You can use corn flour or cornmeal as a substitute for masa harina, but you will not get that distinctive flavor that comes as a result of soaking the corn in lime water.