Homemade tortillas can no way compare to the store-bought kind, no
matter how fresh you think they are. This recipe works just as well if
you leave out the ancho pepper – just don’t bring the water to a boil
and use warm water.
The trouble with corn tortillas is that they tend to stick to the wax
paper when you’re trying to press them. If this happens, it usually
means you are not using enough dough per tortilla – increasing the amount of dough usually solves this problem.
If you have the time, double the recipe and freeze the leftovers. These
tortillas are great with eggs, beans or pretty much anything. Once you
see how easy they are to make, you’ll never buy tortillas in the store
again.
Ingredients:
1 cup masa harina
1 3/4 cup water
1 tablespoon ground ancho chili pepper
Juice from half a lime
Wax paper
Special Equipment: Tortilla Press – these are very inexpensive and
worth every penny. Look for them at thrift shops and garage sales.
In a small saucepan, combine the water with the ground ancho chili
pepper. Bring water to a boil and shut off immediately. Let sit for 30
minutes.
Add the masa harina to a large bowl, and stir in the water when it
cooled down a bit, but is still warm. Use your hands to form the dough.
After it comes together let it sit for about 5 minutes. The dough should
be barely sticky.
Heat up a cast iron skillet. Cut two pieces of wax paper to fit the size of the tortilla press.
Tear off about 2 tablespoons worth of dough, and press between the
sheets of wax paper. Remove the flatten tortilla and place in the empty
skillet for 30 seconds per side. Repeat with remaining dough. Makes
about 10 tortillas.
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{ 1 comment… read it below or add one }
Are you using a dried ancho chile or ancho chile powder?