Homemade Corn and Flour Tortillas
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Both soft flour tortillas and pressed corn tortillas, cooked on a dry, hot cast-iron pan.
Always check the labels of the products you use.
Method
- 1
Flour dough. Mix the flour, salt and baking powder, add the oil and water and knead 2-3 min until smooth; divide into 8 balls and rest, covered, 30 min.
- 2
Corn dough. Mix the masa harina, salt, oil and most of the water to a soft dough like play dough, adding more water if it cracks; divide into 12 balls and keep covered.
- 3
Roll. Roll each flour ball into a thin 20 cm round; press each corn ball between the paper sheets to a 14 cm round.
- 4
Cook. Heat the dry cast-iron pan over medium-high; cook flour tortillas about 1 min each side until blistered with brown spots; cook corn tortillas 50 s, flip for 1 min, then flip back and press gently so they puff.
- 5
Keep warm. Stack in the tea towel as they come off the pan so they stay soft.
Storage
Keep wrapped in the fridge for up to 3 days; reheat in a dry pan. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 2 bowls
- rolling pin
- tortilla press or heavy pan
- 2 pieces of baking paper or a cut-open freezer bag
- cast-iron pan
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 322 kcal |
| Protein | 6.4 g |
| Carbohydrate | 51.7 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 10.1 g |
| of which saturates | 0.9 g |
| Fibre | 2.9 g |
| Salt | 1.17 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
