Home Made Corn Tortillas

tlacoyos.bmpToday, Michelle Stern of What’s Cooking shares a way to conjure visions of Mexico this winter:

“It’s always a sudden shock to return home from vacation and be thrust back into the throes of laundry, grocery shopping, meal preparation, shuttling children, scooping pet poop, and paying bills. It's enough to make me turn around and drive right back to the airport. But I’m taking comfort in the serene memories of our recent visit to Club Med, Ixtapa; a trip replete with lavish meal buffets filled with fresh produce and seafood, tropical drinks, and family fun. The fresh corn tortillas and guacamole are especially missed; here’s a recipe for making them at home with your kids.
Home Made Corn Tortillas
Makes 16

  • 2 cups Masa flour (Maseca brand works well)
  • 1 1/4 cup water, divided
  • 1/4 tsp. salt

    1. Combine Masa flour, 1 cup of water, and salt. Mix thoroughly. If dough is still too dry, slowly add remaining 1/4 cup water.

    2. Line a tortilla press with two sheets of thick plastic wrap. You could also cut open a plastic produce bag if you want to recycle what you already have. (Note: if you don’t have a tortilla press, you can also try pressing the dough flat with your palms or the back of a skillet, or with a rolling pin.)

    3. Break dough into 16 balls of dough; they will be about the size of a golf ball. Place one dough ball at a time between the plastic sheets on your tortilla press and press flat.

    4. As you finish pressing each ball of dough, put it on a hot, ungreased griddle or skillet. Cook each tortilla for about 50 seconds per side. Put finished tortillas on a plate and cover with a cloth napkin to keep them soft and warm. Serve immediately."

    Image: one of the staffers making tlacoyos; these are similar to corn tortillas but are chubbier and more oval shaped. As with tortillas, you can enjoy tlacoyos stuffed with beans, cheese, meat, etc.