Recipe adapted from https://youtu.be/FzRgwUO5Gd8?si=Idm1Teuw57o8ovjL
Makes 16
Ingredients:
1. 400ml Masa Harina corn flour (240g)
2. 400ml warm water (approx. 60 degree Celsius)
3. 1/2 tsp salt (2.8g) (optional)
Directions:
1. In a mixing bowl, add warm water, salt and Masa Harina corn flour and knead into a supple and smooth dough.
2. Adjust with a little more water if the dough seems too dry. It feels like play dough and should not stick to your hand.
3. Cover the dough and let it rest for 30 minutes so that it puffs up nicely while cooking. You can let it rest for as long as you want, if you are making them on the same day.
4. Shape the dough into large balls the size of a walnut (28g).
5. Roll out with a rolling pin or press into thin tortillas using a tortilla press (use 2 pieces of baking paper in the press, so the dough comes out easier). This recipe works with Philips Pasta Maker too. I use the Philip VIVA pasta maker with lasagna die to extrude out the tortillas.
6. Heat pan on medium-high heat (no.7.5 on my stove). You don't need to oil the pan.
7. Place a tortilla one at a time on the pan and cook for 50 seconds.
8. Flip over and cook for another 50 seconds. You will see that it puffs up and this is a good sign. If it doesn't, it is also fine.
9. Cover the tortillas with a clean kitchen towel to keep them soft and warm.
10. Serve with desired toppings or melted cheese :-)
Video Demonstration:
Tips:
Crisp up in some fat before serving. Use the same day and if storing for many hours, wrap them up after they cool completely.
Don’t worry if you made too many tortillas. You can use the leftovers to make totopos for nachos, or strips for a sopa de tortilla, where you also need some stale tortillas for the soup, too. You can also make chilaquiles or pastel azteca with your leftover tortillas, or even use some to make tostadas or as one of your ingredients for a delicious mole.
You can fry them on the stove top with some oil or air fry them to make tortilla chips.
Storage:
Store in a sealed plastic bag in the refrigerator for up to a week. You can also freeze them up.
To warm up, use a skillet with no oil over medium heat for 15 seconds or microwave for 30 seconds.
Additional Information:
Similar to the Indian's chapati, tortilla is a round, thin, flat bread of Mexico made from unleavened cornmeal, while Indian's chapati is made of wheat flour. Traditionally, the corn (maize) for tortillas was boiled with unslaked lime to soften the kernels and loosen the hulls. (This lime was the principal source of calcium in the Mexican diet.) Source: Britannica.
In order for it to taste like tortilla, you need to use the corn flour mentioned above as it has been through nixtamalization. Nixtamalization is an ancient process from Mexico, where you put corn kernels in water with dissolved lime in it. Therefore, the ingredient list must always contain both corn (maíz) and lime (hydrated lime).
This is the recipe found in the flour packaging:
1. 2 cups Masa Harina corn flour (263g)
2. 1.5 cup water (300g) (375ml)
3. 1/4 tsp salt
References:
This is the corn flour Masa Harina. It can be purchased here:
In a mixing bowl, add warm water, salt
Add Masa Harina corn flour and
Knead into a supple and smooth dough. (I use my electric mixing machine). Adjust with a little more water if the dough seems too dry. It feels like play dough and should not stick to your hand.
Cover the dough and let it rest for 30 minutes. You can let it rest for as long as you want, if you are making them on the same day.
Use the extruder function of Philips to form the think Tortilla.
Place the mini tortilla on a sandwich paper.
Cover with another sandwich paper.
Place another piece of tortilla on top of the sandwich paper.
Heat pan to medium-high (no. 7.5 on my stove). Place a tortilla in the pan and cook for seconds.
Flip over and cook for another seconds. Look how nicely it puff up. Too high a temperature, it will not rise. Too low a temperature will also not work.
Cover the tortillas with a clean kitchen towel to keep them soft and warm.
Now the mini tortillas are done. Eat with melted cheese or any desired topppings.
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