If you have never made a home made fresh tortilla, I warn you, you may never go back to store bought. When I first moved to Los Angeles from the midwest I frequented a taqueria where ladies would make fresh tortillas over a wood-fired clay comal. They would be immediately served to your table in a little tortilla warmer with pats of butter. I'm pretty sure this is what food in heaven tastes like.

Making fresh, home made tortillas is very easy and only requires a few ingredients. Once you get the hang of it you'll be making them all of the time. These instructions are for corn tortillas which are gluten free. For flour tortillas the process is similar but the ingredients are different.

WHAT YOU'LL NEED

Masa Harina
Salt
Warm water
A damp towel to keep the masa moist
A large bowl
A tortilla press
A griddle or large skillet (I find cast iron works very well)
A tortilla warmer or a plate lined with towels

CHOOSING AND USING A TORTILLA PRESS

I've had several over the years. My first was a cheap model from the grocery store. Then I tried one I got from Amazon that was very reasonably priced but slightly heavier weight. They were both fine but the thing they lacked was weight. They made tortillas that were slightly too thick to easily puff. Mind you I made tortillas with them for years and they were delicious but they puffed maybe 40% of the time. The best tortilla presses are very heavy and cast iron and they allow you to get a very very thin tortilla. Last year I asked for the Dona Rosa tortilla press from Masienda for Christmas and I've had perfect tortillas every time since.

Most tortilla presses, press to a uniform 1/8 inch thickness which is a bit thick and it will be harder to get the tortillas to puff when you cook them. If you add some sheets of paper (10 is about perfect for most presses) you end up with thinner tortillas that are easier to cook through quickly, allowing the steam to create the puff before the tortilla dries out. With these presses you'll need to press the tortilla twice, flipping the tortilla over between presses for a uniform thickness.

If you do not have a tortilla press you can press between a couple of flat bottom pans or use a rolling pin. The rolling pin will be difficult to get uniform thickness but they will still be delicious, they just won't puff up when cooking.

LINING THE TORTILLA PRESS

Don't use a ziplock bag or parchment paper to line the press as many instructions will tell you. Many tests have proven what my dear friend Melida taught me: A plastic grocery store bag is the best choice. Cut the top of the bag with the handles off and cut down the sides the width of your tortilla press, leaving the seam at the bottom. You will use this same bag every time you make tortillas for years to come so just wipe it off and store it with the press when you are done.

HOW TO MAKE CORN TORTILLAS

Step 1 - Assembling your tortilla making station.

Tortiallas happen fast, so you want everything ready to go before you start. You'll need a tortilla press (you can use a couple of smooth bottom heavy pans in a pinch) prepared with a plastic shopping bag cut down the sides, towels to keep the tortillas warm , a spatula nearby incase you find it too hot to flip with your hands, a cast iron pan, griddle or other large skillet pre-heated to sizzling hot with no oil. Finally a damp towel and a bowl to keep your masa moist as you work.

Step 2 - Make The Masa

Very slowly add 3/4 cup of warm water to one cup of masa and mix with your hands until a ball forms and then begin kneading the masa, adding about 1/4 cup more warm water as needed and a pinch of salt. You are looking for the texture of play dough. You want it moist but sticking to your hands. If it sticks add a bit more masa but it should be a soft, moist dough. Roll golfball size balls with your hands and set aside in a bowl under a damp towel so that they don't dry out.

Step 3 - Forming Tortillas

Place your ball in the center of your lined tortilla press and press firmly. You may need to flip the tortilla over and press again for a uniform very thin tortilla.

Step 4 - HOT griddle, 2 Flips and Pat

Start with a blazing hot pan. Water splashed on it should dance across the surface. Put the tortilla on your hand and peel the bag off of it in your hand and then flip it over onto the hot pan. You should see steam rising off the tortilla. After 30 seconds you should be able to slide the tortilla around with your hand. Flip it over and cook for 30 seconds on the second side. Then flip a 2nd time and lightly pat the edges of the tortilla with a tea towel or cloth napkin to encourage puffing. With any luck you'll see some puffing within 30 seconds. If it doesn't puff don't worry just take them off after a minute and put them in the warmer they'll still be delicious.

TROUBLE SHOOTING

There are two things that determine the success of your tortilla: the heat of the pan and the moisture in the masa. The first couple of tortillas almost never turn out, it's kind of like making pancakes.

The Tortilla Sticks: If the tortilla sticks to the bottom of the pan and doesn't slide freely, the masa is most likely too moist and/or the griddle wasn't hot enough yet. This almost always happens on my first couple of tortillas. Take the damp towel off of the masa balls and wait 5 minutes before trying the next tortilla.

The Tortilla Slid Freely But Never Puffed: The steam didn't build up so the tortilla could be too thick, the pan may not be hot enough or you need to pat with the towel more. Not to worry though the tortillas will still be delicious, put them in the warmer and try again.

The Tortilla Is Dry and Cracked: It was on the pan too long waiting for a puff. Get your pan hotter so that they sizzle when they go on. Keep them just a minute or so on each side remembering to pat like crazy. If it doesn't puff after a couple of minutes flip again and if it's starting to look dry take it off, it's done and try again.

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