I have learned so much about making homemade corn tortillas and like anything homemade it is a wonderful process that makes you appreciate the inginuity and sheer tenacity of the home cook!
Authentic corn tortillas are made from a special dough called Masa which is made from dried corn that has been soaked in a diluted mixture of slaked lime for several hours and then rinsed. The corn kernal swells and the outer skin of the corn falls off. What is left is called nixtamal, a product similiar to hominy. The nixtimal is then ground into a fine paste in a special mill that uses plates to crush the corn. The paste is then kneaded with salt and a little water until it is pliable and ready to be pressed into tortillas.
Or you can use a masa mix that you purchase at the store! (wink)
You can also use canned hominy rinsed well and ground into a paste. A little low protein wheat flour will give the paste more substance.
I am going to try it all just for the fun. If you happen to already do this on a regular basis please call me, I am interested in being adopted.
So the question for those of us who like to store a years supply at home and do not want to make our own nixtamal is how is masa mix best stored and how long will it last on the shelf. You know what I always say. . . You only need a years supply, so as long as it will last a year what are you worried about. Store it in an air tight container in a dry, cool, dark space, and rotate it regularly.
As for myself, I could see me using corn tortillas once a week, not only for south of the border cuisine needing wraps, but for homemade corn chips. Uh ya, definately for that. Corn chips and a little homemade salsa are always good for what ailes ya. Now if I could just get that salsa recipe from You Know Who all of my problems would be solved! I'm going to have to go covert.
Homemade Corn Tortillas
2 Cup Instant Masa Mix
1/4 tsp salt according to taste
1 1/4 Cup moderately warm water
Mix the dry ingredients, all two of them, leaving a well in the center of the bowl. Slowly add the water making a stiff dough. You neither want your dough too crumbly or too sticky. If the dough cracks add slightly more water. If the dough is too sticky, add more masa. The dough should roll cleanly in your hands.
Allow the dough to rest covered for 30 minutes.
Corn tortillas are best shaped in a tortilla press. A tortilla press is an inexpensive kitchen tool that you will love! They can be purchased for under 20.00 from your local ethnic market or from a variety of internet sources. Estrella makes a very nice cast iron version that I would recommend. There is a link at the bottom of the page for purchasing.
Place two layers of plastic wrap in your tortilla press to prevent sticking. Cutting plastic circles out of a gallon freezer bag will provide you with a really heavy duty plastic circle that will not bunch up or stretch out of shape. Placing a golf ball size of dough in the center of your press. Apply steady pressure. You can determine how thin you want your tortillas. I like them thin, but you may want them thicker and chewier. Carefully remove the tortilla.
Cook the tortilla on a preheated cast iron skillet, turning every 30-45 seconds. The tortilla will puff slightly from the steam indise the dough. It will flatten as it cools.
Keep the tortillas warm as you continue to cook the remaining dough.
Serve warm.
*Either make a double batch, or don't tell the neighbors what you have done!
These tortillas are used for the homemade tortilla chips or strips being featured in the menu madness project.