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Authentic Tortilla Recipe Mexico, North America
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
A tortilla is a round and flatbread made without a leavening agent that was created in Mesoamerica and is traditionally prepared with nixtamalized corn. Grain corn is first cooked, then left to soak in limewater. Next, it is rinsed and rubbed to get rid of the bran, then drained and ground into a relatively dry dough, known as fresh masa. The masa is then divided into chunks, flattened using a tortilla press or a rolling pin, and cooked on a heated comal, a traditional smooth, flat griddle. The faster way of preparing tortillas is by using masa harina, a dehydrated, and powdered fresh masa. Another version of the tortilla is the flour tortilla, typically made with wheat flour, water, fat, and salt. Flour tortillas are shaped and cooked in the same way as corn tortillas. Generally speaking, the size of this flatbread ranges from 6 to 30 centimeters, depending on the area and the dish for which it is used. The traditional, corn kind, which can be made with white,... Read more
Cooking tips
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dough
Corn tortillas can be made with fresh masa, which can be bought or prepared from scratch by cooking and soaking field corn in food-grade slaked lime. Another option is to use masa harina, a dehydrated corn masa, which needs to be mixed with some water. Whichever option you choose, it is important to achieve the right consistency of the dough; it shouldn't be too dry nor too wet. If the dough cracks ... Read more -
method
Tortillas can be shaped by hand, pressed with a tortilla press, or rolled out using a rolling pin. In the absence of a tortilla press, try using a heavy dish, such as a glass pie dish, to press the dough. While tortillas are traditionally cooked on a comal, a well-seasoned griddle or a cast-iron skillet will do just fine. The cooking period is very short, determined by the thickness of the shaped ... Read more -
serving
Tortillas, usually served hot, can make a great side dish for a variety of soups, stews, and meats or can be filled with various ingredients in the process of making dishes like tacos, tostadas, enchiladas, chalupas, entomatadas, or quesadillas. -
storing
The freshly cooked tortillas are wrapped in a clean kitchen cloth or placed into a lidded container, such as a tortilla holder, to trap the heat and the steam, which will keep the tortillas soft. If not used immediately, the tortillas can be reheated in the skillet or microwave.
Recipe variations
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Nixtamalized Corn Tortillas
Ready in 2hThe following recipe is adapted from the Serious Eats website (www.seriouseats.com). Lime is sold as cal in Mexican markets. The cooking time may vary depending on the type of corn being used. If the tortillas stick to the skillet while cooking, rub the skillet lightly with some paper towel moistened with vegetable oil, then remove any excess oil.
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Corn Tortillas
Ready in 30minThe following recipe for traditional corn tortillas is adapted from Mexico in my Kitchen website (www.mexicoinmykitchen.com). You will need a freezer or a zip bag and a heavy pie dish (or a tortilla press if you own one). Place a damp cloth over the dough to ensure it won't dry out. If the tortillas look a bit cracked after shaping, the dough might be too dry, so more water is required. Similarly, if the plastic sticks to the dough, it might be too wet, so add some more masa harina. The total cooking time should be about a minute and 45 seconds, but it will depend on the thickness of the dough and the hotness of the skillet. If you wish to keep your tortillas warm for a longer period of time, after wrapping them in a kitchen cloth, place them into a basket made of natural fibers.
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Flour Tortillas
Ready in 1hThe next recipe is adapted from The Café Sucre Farine website (www.thecafesucrefarine.com). Instead of using the mixer, you can mix the dough using a wooden spoon or a solid spatula, then transfer onto the work surface and knead by hand until smooth. If you roll out the tortilla and the dough contracts, leave to rest for another 15 to 30 minutes. Make sure not to overcook the tortillas or cook them over too high heat, since that will make them hard. If the flour starts to accumulate in the pan, wipe it with a moistened paper towel in between cooking. Store the cooked tortillas in an airtight container or a zip bag for 1 day or up to a week in the refrigerator. You can also freeze the tortillas by placing them in a zip bag, divided with some parchment paper.
Nixtamalized Corn Tortillas
PREP 1h
COOK 1h
READY IN 2h
The following recipe is adapted from the Serious Eats website (www.seriouseats.com). Lime is sold as cal in Mexican markets. The cooking time may vary depending on the type of corn being used. If the tortillas stick to the skillet while cooking, rub the skillet lightly with some paper towel moistened with vegetable oil, then remove any excess oil.
Ingredients
Nixtamalized Corn Tortillas
200g (7 oz) dried white, yellow, or blue dent or field corn
600 ml (2 1/2 cups) water, plus more as needed
3g (1/2 tsp) pickling lime (or other food-grade slacked lime)
masa harina para tortillas, as needed
Preparation
1
Nixtamalized Corn Tortillas
Step 1/7
Add the corn and the water into a medium-sized pot, then search and discard any stones left hidden among the kernels. Add the pickling lime and start cooking over a medium flame. Simmer for about 45 minutes, until the corn is tender, but not too soft (break a kernel open to determine the cooking stage: it should be mostly moist but have a small visible spot of starchiness in the center). Add more water if needed to keep the corn submerged.
Step 2/7
When done, turn off the heat, cover the pot, and leave to soak at room temperature overnight. The next day, strain the kernels in a colander, place under running cold water and rub energetically between your hands to remove the majority of the bran. Thoroughly drain then transfer to a food processor.
Step 3/7
Process at high speed for approximately 10 minutes, adding water in small amounts. Scrape down the sides of the bowl when necessary. The finished purée should be chunk-free.
Step 4/7
Scrape the corn blend into a bowl and add masa harina in small amounts, kneading until the dough becomes soft and pliant, but not wet. Test the dough by shaping a small ball and pressing it between your fingers: if it cracks, it's too dry, and if it sticks, it's too wet. Add more water or masa harina, accordingly.
Step 5/7
Cut off the sides and the top of a zip bag and line a tortilla press with it. Trim to fit. Next, preheat a well-seasoned griddle or a cast-iron skillet over a medium-high flame. Take a piece of dough, roll it into a golf ball-sized ball and gently flatten. Place it into the tortilla press lined with plastic and flatten. The tortilla should be about a millimeter thick. For an even thickness, rotate the plastic 180 degrees and press one more time.
Step 6/7
Peel the tortilla from the plastic and place it into the hot skillet. Cook for about half a minute, until the bottom side dries, then flip, and cook for another half a minute. Be careful not to scorch the tortillas.
Step 7/7
Once cooked, stack the tortillas, wrap them in a clean kitchen towel or place in a tortilla holder. Serve at once.
Other Variations
-
Corn Tortillas
Ready in 30minThe following recipe for traditional corn tortillas is adapted from Mexico in my Kitchen website (www.mexicoinmykitchen.com). You will need a freezer or a zip bag and a heavy pie dish (or a tortilla press if you own one). Place a damp cloth over the dough to ensure it won't dry out. If the tortillas look a bit cracked after shaping, the dough might be too dry, so more water is required. Similarly, if the plastic sticks to the dough, it might be too wet, so add some more masa harina. The total cooking time should be about a minute and 45 seconds, but it will depend on the thickness of the dough and the hotness of the skillet. If you wish to keep your tortillas warm for a longer period of time, after wrapping them in a kitchen cloth, place them into a basket made of natural fibers.
-
Flour Tortillas
Ready in 1hThe next recipe is adapted from The Café Sucre Farine website (www.thecafesucrefarine.com). Instead of using the mixer, you can mix the dough using a wooden spoon or a solid spatula, then transfer onto the work surface and knead by hand until smooth. If you roll out the tortilla and the dough contracts, leave to rest for another 15 to 30 minutes. Make sure not to overcook the tortillas or cook them over too high heat, since that will make them hard. If the flour starts to accumulate in the pan, wipe it with a moistened paper towel in between cooking. Store the cooked tortillas in an airtight container or a zip bag for 1 day or up to a week in the refrigerator. You can also freeze the tortillas by placing them in a zip bag, divided with some parchment paper.
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