Homemade Tortillas

We have been trying to keep the kids busy while weathering out the crazy hot temps in Arizona. I have to admit, trying to keep them entertained indoors is quite a challenge. My little one wants to be out all the time, and will now say “outside, bubbles” when he wants to go out. It’s hard for a 21 month old to understand that we can’t be outside all day.  The best way I’ve been able to make him forget about blowing bubbles is to have some indoor fun.

Besides the usual crafts we make when I am home with the kids, my oldest daughter loves to cook. So, when I run out of ideas on what crafty thing to do with them, we cook!

One of the easiest recipes I have under my belt is corn tortillas. My little girl LOVES making tortillas and my little guy loves eating quesadillas, so they are the perfect team.

I have to confess that I had never made tortillas in my life, until I was backpacking through Europe with my cousin in 2001. Her best friend was living in Barcelona at the time doing her  Master's Degree in Architecture. We crashed her place a few days before we started our three month backpacking journey. Her friend had been living in Spain for a few years and her boyfriend (now husband) loves Mexican food.  She would cook Mexican Food and make tortillas at least once a week . This was the first time I saw someone make them at home and I realized how easy it was and they taste so much better that store bought tortillas.


I know, by now you are probably thinking, but you’re Mexican and went to culinary school, how did you not know how to make tortillas? Well, in Mexico I can just walk a few blocks from home and find a tortilleria. They are always making them fresh. When you order tortillas, most places will offer you a fresh tortilla. You just add a little salt and lime, (maybe salsa), roll it and enjoy while they are packing your order.  So I really didn’t see the need in making them from scratch.

When I moved to Arizona and started craving Mexican food, I would buy tortillas at the store and although they are good and I still use them when I cook enchiladas, chilaquiles or make tortilla soup, you just can't beat homemade tortillas.



Enchiladas Rojas

 When it’s a special occasion and I make Mexican food or when I am craving quesadillas, I will pull out my tortilla press and make tortillas from scratch.

The recipe is super easy and all corn tortilla mix packages have the recipe. I like to use Maseca, sold in every mayor grocery store (Latin /Mexican aisle). I have also used Bob's Red Mill corn flour and it works great. All you need is corn flour,  warm water, salt, and oil (optional).  I have adjusted the recipe a little to make my tortillas a bit more pliable and I add 1 tablespoon of either coconut or vegetable oil to the recipe on the package. This helps you fold the tortilla without breaking them when you are making quesadillas. You will also need a tortilla press (or rolling pin) and a sandwich bag. The sandwich bag will be used as a mat so your tortilla doesn’t stick to the press. You want to cut the sandwich bag open from two sides. You will need a skillet, griddle or comal to cook the tortillas.

My daughter has been helping me make tortillas since she was 2 years old and now my little guy wants to join in on the fun. He used the rolling pin. He was just playing with the dough, but if you were to use the rolling pin, make sure to use the plastic bag as well!

Corn Tortillas:

2 cups Maseca (Instant Corn Masa)

1 1/2 cups warm water

1 Teaspoon Baking powder

1 tablespoon vegetable (or coconut oil) - optional

Follow the instructions on the package. All you have to do is mix the ingredients, so my daughter helps me with measuring the ingredients and then mixing them. the dough should feel soft and just a tad sticky. If it's too dry, you need more water or your masa will be brittle when pressing it.

Before you start pressing the tortillas, turn your pan on to medium heat. I like to use this griddle but any skillet, pan or comal would work. You do not need to add oil to your pan. Once the tortilla is cooked, it will be easy to flip it.

Once the masa is ready I portion the masa into balls the size of a walnut. I’ll have my daughter roll the balls and then she’s in charge of pressing them. Keep the rest of the masa covered with a damp cloth or paper towel to avoid drying the masa. 

Place the opened plastic bag on the opened tortilla press and place the ball on the center of the press. I used to draw a circle (with a permanent marker) in the center of the bag, so my daughter would know where to place the ball.

Cover the masa ball with the other half of the plastic bag and close the tortilla press.

Slowly press down until the ball is flat.

Open the tortilla press.

Place the plastic bag on the palm of your hand and very carefully, peel the plastic bag from the tortilla.

Once you have peeled it from one side, place the tortilla on your other hand and peel the rest of the plastic bag.

 

Place the tortilla carefully on the ungreased skillet. The edge will begin to dry out. Turn over and continue to cook for about 40-45 seconds until brown patches form. This time will vary depending of how thick is your tortilla and the temperature of your griddle. Once the edges of the tortilla look cooked, (20 seconds) flip the tortilla and cook for another 20 seconds.

 If you are making quesadillas, this is when you would add your cheese. We make ours with queso Oaxaca. We bring the cheese from Mexico, portioned it into small pieces and freeze it.  The brand I see at most stores is this one: Oaxaca cheese. You can also use any melting cheese: Monterrey Jack, Mozzarella, Quesadilla cheese blend, etc. I like to pair the quesadillas with avocado tomatillo salsa.

Tortillas and quesadillas with queso Oaxaca

This is the part he enjoys most!

Enjoy and please let me know if you make this recipe!