Making Homemade Tortillas is Simple, plus Five Ways to Boost Them
We make tacos with fresh tortillas constantly. They’re a taco night game-changer, and so so so easy. You can make the dough in a heartbeat using masa harina, which is available tons of places. Once the dough is made (seriously, two minutes tops) you can keep it refrigerated for days and days. I’m including the basic recipe below, with a list of five favorite variations. A simple tortilla press makes quick/easy work (and is worth the small investment), but in a pinch I’ve also used a heavy cast iron skillet to press out the tortilla dough.
Keeping tortillas hot: I like to make the tortillas shortly before serving, but you can make them ahead of time, store them stacked in the refrigerator, and reheat just before serving. Wrap hot tortillas in a clean cloth kitchen towel or keep in a tortilla basket at the table.
Types of masa harina: There is quite a selection out there. There are some who swear by the Maseca brand (labelled "Instant Yellow Corn Masa Flour", which is powder fine, and lends a silky texture to your dough. But, on the organic front Bob’s Red Mill is good. I find it slightly more coarse, with a need for a bit less water. I’ve also like blue masa and yellow organic masa by Gold Mine Natural Food Co., it’s the coarsest of the bunch, needing even less water. Play around, and adjust the amount of water, bit by bit, until the dough is easy to handle, tender, and doesn’t stick to your hands.