In Mexico we eat corn tortillas almost every day, and there is nothing better than making your own. You'll need a tortilla press and a plastic ziplock bag. Even though they seem difficult to make, once you learn the technique, you will never go back to buying corn tortillas.
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Serves
12
Nixtamalized Corn Flour
Warm Water
Serves
12
Nixtamalized Corn Flour
Warm Water
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Step 1.
Tip the corn flour into a large bowl and add the warm water. Mix well to form a soft dough.
Step 2.
Separate the dough into 40g balls, then return them all to the bowl. Cover with a clean tea towel.
Step 3.
Cut a plastic sandwich bag in half, so you have two pieces of plastic.
Step 4.
Open the tortilla press and place one piece of plastic on the base. Place a corn dough ball on top (in the centre of the tortilla press) and top it with the second piece of plastic. Close the tortilla press and press slightly. Open it, remove the top piece of plastic and roll the dough back into a ball – this will soften the dough so the tortilla will come out better.
Step 5.
Place the dough ball back into the centre, put the piece of plastic on top and press slightly again. Flip the tortilla over and finish pressing it. The tortilla should be around 1mm thick.
Step 6.
Turn the heat up in the pan to high. Carefully remove the plastic sheets from the tortilla.
Step 7.
Sprinkle your hands with cornflour to make sure the raw corn tortilla doesn’t stick to your hands. Slowly and carefully lay the corn tortilla over the hot pan.
Step 8.
Cook for around 10 seconds, then very carefully flip the tortilla and cook it on the other side for 25 seconds. By now, the tortilla should start to puff. If not, flip it and cook on the other side for another 10 seconds. Once the tortilla starts to puffs, remove it from the heat and cover it with a clean tea towel.
Step 9.
Repeat the process until all the corn tortillas are done.
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