DIY Tortillas

Make your summer taco party one to remember with homemade tortillas — they’re at the core of our new menu, created in partnership with the crew at Tacolicious. Here’s how it’s done, with just a few ingredients and a handy tortilla press.

 

Corn Tortillas

 

1 lb. (500 g.) freshly prepared tortilla masa or 1 3/4 cups (9 oz./280 g.) masa harina for tortillas

Sea salt

1 cup (8 fl. oz./250 ml.) plus 2 Tbs. warm water, if using masa harina

 

If using fresh masa, put in a bowl and knead with 1 teaspoon salt, adding a little warm water, if needed to make a soft dough. If using masa harina, put in a bowl, add the warm water, and mix with your hands. Allow the dough to rest 5 minutes, then add 1 teaspoon salt and knead for 1 minute. Shape into golf ball-sized balls, then cover with a damp kitchen towel or plastic wrap.

 

Line a tortilla press with 2 sheets of plastic wrap. Place a dough ball between the plastic and gently push down the top plate of the press. You might need to rotate the dough once or twice and press again to produce the desired shape. Open the press and peel off the top sheet of plastic. Invert the tortilla onto one hand and remove the remaining plastic.

 

Heat a large griddle, cast-iron frying pan, or comal over medium heat. Slide the tortilla off your hand — do not flip it — onto the hot griddle. Cook until the underside is freckled, about 30 seconds. Flip over and cook for another 20-30 seconds, then flip back to the first side for just a second. Transfer to a plate. As the tortillas are cooked, stack them on a plate and cover with a kitchen towel to keep warm. Makes about 10 tortillas.

 

NOTE: To reheat tortillas, wrap stacks of 5 tortillas each in aluminum foil and warm in a 275°F (135°C) oven for 5-10 minutes. To reheat fewer, put them back on the pan and reheat for several seconds on each side.