Basic Homemade Tortilla Recipe

By Annette Sandoval

NEWPORT, RI— The tortilla is the perfect food, and serves also as a delicious plate and spoon. They are nearly as easy to make as pancakes and are so much better than store-bought tortillas.

In Mexico corn is king. Tortillas are a culinary mainstay of the culture and are consumed daily by 94 percent of the population. Since maze could be eaten fresh or dried and stored, the domestication of the plant was critical to the early survival of the Aztec, Maya, Inca, and native North Americans. To this day it is still bad luck to drop a tortilla.

Tortillas are a great source of energy. They are also rich in calcium, potassium and phosphorus. Tortillas provide fiber, protein and some vitamins such as A, thiamin, riboflavin and niacin.

Ingredients

2 cups masa harina
1 tablespoon avocado oil
1 tsp. sea salt
1 1/2 cups hot water (more or less) from the tap
For more supple tortillas add 1 tsp. cornstarch

Method

Mix masa harina and salt in a bowl with your fingers, and then shape into a volcano. Pour hot tap water slowly and knead until it looks like Playdough. If it’s too sticky add more masa harina, or, if it’s too dry add a bit more water. Cover and let stand for 30 minutes. Preheat a griddle or flat surface. Divide the dough into 2 inch balls, about the size of a walnut.

SHAPING A TORTILLA WITHOUT A PRESS

Place a dough ball on one of the parchment sheets, and place the other sheet on top. Use a glass pie plate to press the tortilla to about 6 inches diameter and 1/8 inch thick.

COOKING TORTILLAS

Heat an ungreased skillet (I use cast iron, but use what you have) over medium heat. With your hands place tortilla on the hot skillet. Cook for approximately two minutes per side—when cooked, the tortilla will be dry, and lightly browned. Wrap in a cloth napkin or aluminum foil to keep warm while you continue cooking remaining tortillas.
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Annette Sandoval is a recent transplant to Newport from California. She is the author of several books and is working on a cookbook, "The Unbearable Lightness of Beans." When not cooking or eating, and while thinking about food, Annette hangs out with her boyfriend, Pip, and their two dogs. For more recipes, visit Annette's blog, "Annette's Tortilla Press: Guacward Moments in a Life" thetortillapress.wordpress.com

Courtesy Photos: Annette Sandoval