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I have always wanted to learn how to make homemade tortillas, so I grabbed the chance. During the Plant-Forward Boot Camp I attended at the Culinary Institute, we made a Mexican themed menu, so I lucked out. The dough is easy to make, but the consistency needs to be just right. Our teacher pointed out that my first batch was too sticky. I added a bit more masa and I hit tortilla gold! Try this recipe out, ASAP!
Homemade Corn Tortillas by The Culinary Institute of America
- 1 1/2 cups masa harina
- 1/4 tsp sea salt
- 2 TBS vegetable oil
- 1 cup hot water
- Combine the masa and salt in a large bowl. Add the oil and stir to combine.
- Wearing gloves, stream in the hot water while mixing with your hand until dough comes together as a ball.
- Transfer to a lightly floured surface and knead until smooth and elastic. Wrap in plastic, and let it rest at room temperature for at least 30 minutes,
- Divide into 14 balls and lightly dust with flour. Put them between 2 pieces of plastic and press them in a tortilla press.
- Heat a cast iron skillet or a comal (Mexican tortilla griddle) on medium to high heat. Cook on both sides until brown spots appear. Wrap in a towel or put in a tortilla warmer to keep hot.