Corn Tortillas

From: i and s

On Jun 15, 2008

This is pretty much the recipe from the Masaca bag, but less water. I like it a bit dry because it's easier to roll and peel. I like to roll on a masa dusted silicon baking mat and use half a zip-top bag on the top (Mexico style). I roll exclusively with a wine bottle. Great variation is to substitute 30% wheat flour (#118085). Can also be made with PAN from Venezuela — a precooked corn meal, that is not soaked in cal/slacked lime. Increase the water to 1:1. PAN tortillas are a bit tender and crumbly — add flour for strength.

From: Chef #379453

On Mar 25, 2008

I have been using this same recipe for years and we LOVE it! But believe me, don't leave out the salt! Using this recipe, I now make my enchilladas "grandma" style. Stacking enchilladas,lasagna style, like we learned while living in New Mexico, instead of rolling makes great individual casseroles. Yummie!

From: edwinna

On Jan 10, 2004

I've been struggling for months to make corn tortillas from the recipe on the bag of masa harina and failed everytime. They always fell apart. This recipe worked perfectly! And, they taste so good. The only problem is that now my hubby no longer wants store bought tortillas, so I'm adding another thing to my weekly 'to do' list. Letting the tortillas cook for a few seconds before peeling off the wax paper really made a difference as far as not falling apart goes. This is a definite keeper. Thanks for a great recipe, Roosie!

From: Mims Cookin

On May 2, 2007

I like the idea of using the wax paper to lay down the tortillas, though I have not tried it yet. I use a tortilla press and have tried using parchement paper which works pretty well and is much more sturdy than wax paper. I have re-used the same parchment paper for other times making tortillas. I add salt to my masa as well as cumin powder and sometimes a sprinkle of granulated garlic. Just enough of each to give a slight hint of a mystery flavor that is plesant, yet undefinable. For the shape of the balls of masa my teenage son helped me once and figured out if your portions are made more into rounded cubes they form better into a circle, true it does. I think it could help keep the edges from being uneven and thiner on one part than the other as well, but you be the judge of that yourselves. These kinds of things are always so subjective.