Corn tortillas are made with Masa Harina, water and a tiny bit of salt.
We use our dry tava (carbon steel) to cook the tortillas. But I suspect a cast-iron frying pan would work as well. We found that it was best to have the heat at medium high - just a little hotter than for making pancakes - 4.5 on our stove. (This the same method we use to make chapatis and pita on the stovetop. The tava is also ideal for making crepes.)
We used a rolling pin for our first tries at making tortillas from scratch.
It wasn't always easy to transfer the rolled tortilla to the hot pan. If it wrinkles on the pan, it WON'T move; it's stuck fast. Luckily, most of the tortillas behaved themselves.
Our First Homemade Tortillas. They may not look perfect, but they tasted perfect.
On our second attempt, after a Eureka! moment, we switched to using the base of a spring form pan to flatten the tortillas. It generally took three pressings to get the right thickness.
We had so much fun making tortillas and were so pleased with ourselves that we decided to make a video showing how we flatten the discs without using a tortilla press.|
I suddenly noticed that there was (eeeeek!!) a typo in the video AND that it was not self-explanatory if the sound was turned off. So I put together a second draft. Please scroll down to see it. Which one, if either, do YOU think is better?
If you are unable to view the above video, please try going directly to YouTube on the etherwork channel: http://www.youtube.com/watch?v=Fl2elG4CbVA|
|If you are unable to view the above video, please try going directly to YouTube on the etherwork channel: http://www.youtube.com/watch?v=0ik1pKImjXg (Scroll up to see the 1st draft of this video.)|
Perfection every time!
We kept the finished tortillas warm in a lidded frying pan placed over a footed rack over a burner on low.
When they were all done, we served the tortillas with grilled pork, mole and green beans.
Who says black cats are smart?!