Homemade Tortillas for Taco Tuesday!
Homemade Corn Tortillas
Equipment
- KitchenAid Mixer
- Large Bowl
- Tortilla Press
- Plastic Wrap
Ingredients
- 2 cups Maseca
- 1 1/2 cups Water
Instructions
- Measure 2 cups Maseca and then pour into mixing bowl.
- Measure 1 1/2 cups water and then pour it into mixing bowl with the Maseca corn flour.
- Lock mixer and turn on low, then mix for 2 minutes.
- When mixed, measure 1.5 ounces of corn mix and roll into a ball, or about the size of a golf ball if you do not have a kitchen scale.
- When all of the mixture is measured and rolled cover them with a damp towel, so they do not dry out. Do not skip this step as no one wants a dry and crumbly tortilla.
- Place a piece of plastic wrap on the bottom of a tortilla press, then place a ball on and cover with a second piece of plastic wrap to help keep the tortilla off the press.
- Gently place tortilla press cover down and use handle and then press down firmly holding while the tortilla flattens.
- Open the tortilla press and then remove plastic wrap top and carefully remove corn tortilla from second plastic wrap.
- On a griddle warmed to 350 degrees, place a tortilla carefully on the surface and then cook for 30 seconds on each side, making sure to flip each tortilla 3 times.
- When done, place cooked tortilla on a plate in between a towel to stay warm.
Notes
1.5 ounces was the amount that I found that was a great size for our family and the recommended 1-ounce was too small, however if you want a smaller tortilla, 1-ounce is perfect.