Homemade Tortillas
Preserved cooking illustration

Homemade Tortillas

Homemade Tortillas

Homemade Tortillas

INGREDIENTS

1 cup of Masa Harina Flour

~ 1/2 - 3/4 cup of warm filtered water

(makes approximately 12 tortillas)

Combine masa flour with water (or follow proportions on masa flour packaging) and mix thoroughly for 2-3 minutes until you form a soft dough. If it feels dry, add more water as needed, 1 teaspoon at a time. Should be the consistency of Play-Doh!

Prepare your Tortilla Press by cutting 2 pieces of plastic or parchment paper and placing it inside the tortilla press. You will use this as a liner during the pressing process for ease with the dough.

Form balls of dough, approximately 1oz (slightly smaller than a ping pong ball). Place between plastic or parchment paper and close the tortilla press to flatten the ball into a tortilla shape. For the perfect tortilla, after one “press”, rotate the plastic 90 degrees and gently press again.

To remove the pressed dough, open the lid of the press and gently peel back the plastic or parchment paper sheet from the dough disc. Repeat until all tortillas have been formed. Tortilla should be even thickness and approximately 6 inches in diameter. Don’t worry if some break in the process, roll them up and press again. Practice makes perfect!

Heat pan or Comal until hot and gently place 3 to 4 tortillas on the hot surface. Cook for 60–90 seconds and flip to cook the other side. Stack cooked tortillas and keep warm in the traditional servietta (cloth napkin). Serve immediately with your favorite Mexican Dish.

Please use these recipes and information as guidance for your home fermenting endeavors. This is not medical advice nor should it replace the advice of a health care professional. Fermented foods often have a sour but clean aroma and flavor. Never consume anything that smells or tastes unpleasant. Preserved does not take responsibility for your own success and/or failures in fermentation. We have made our best effort to share up-to-date and safe techniques. However, the risks of cooking and fermenting are inherent. You are responsible for the results of your efforts and the safety of your own food in your particular location and kitchen. Thank you for your interest in preserving a closer connection to your food.