CORN TORTILLAS

12 TORTILLAS

Corn tortillas are the workhorses of Tex-Mex cooking. Without them you wouldnt have enchiladas, chalupas, tacos, or tortilla chips. Of course, finding fresh corn tortillas in Texas is not a problem, but Ive found that in many places outside Texas the corn tortillas on offer have the texture and flavor of paper. I make my corn tortillas at home with masa harina and a tortilla press thats been in my family since I was a little girl. Once you get the hang of it, making corn tortillas takes little time. And heck, anyone who has had a fresh corn tortilla hot off the skillet will agreetheres no comparison to the machine-pressed ones you buy at the store. Theyre so different in texture and taste, you almost wonder how the two are related. 2 cups masa harina 1 cups warm water Pinch of salt 1. Mix the masa harina, warm water, and salt until a dough is formed. Knead the dough for a minute until smooth. Divide into 12 equal-size balls and cover with a damp cloth. 2. On medium-high, heat a dry skillet, preferably cast-iron, until very hot, which you can test by flicking a bit of water into the pan. If it dances and sizzles, its ready. 3. Cut two pieces of parchment paper that cover the width of a tortilla press. Place a piece of the cut parchment paper on the press, put a ball of dough on it, and then lay the other piece of parchment paper on top. Press out the tortilla. Take the tortilla, which is now wrapped in parchment paper, off the press, gently peel off the two pieces of paper, and place the tortilla into the hot skillet.

4. Cook for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined with cloth or in a tortilla warmer. Repeat process for remaining balls of dough. Can be stored in the refrigerator for a week. They can also be frozen for 6 months. If you dont have a tortilla press, you can pat the balls into flat discs or roll them out with a pin. You can also place the balls (with the parchment paper) between two very heavy books and press them out that way.
NOTE:

VARIATION

HOMINY TORTILLAS If youre looking for a more robust corn flavor, try adding hominy to your corn tortilla dough. 1 cup canned hominy, drained 1 cup masa harina 1 cups water Pinch of salt 1. In a blender or food processor, grind the hominy until its a paste. Mix it with the masa harina, warm water, and salt until a dough is formed. 2. Divide into 12 balls and proceed with the regular corn tortilla recipe.

HOUSTON-STYLE FLOUR TORTILLAS

8 TORTILLAS

You can always tell where you are in Texas by the type of flour tortilla. While it may be a bit simplistic to divide the state into two flour-tortilla camps, in my experience thats what Ive seen. This recipe is for the Houston-style tortilla, which is soft and pliant. These tortillas are a bit sweet and flaky, which makes them excellent for eating warm off the comal (a Mexican cast-iron griddle), no adornment necessary. A simple combination of lard, water, and flour is what gives these tortillas their signature texture and taste. You can definitely substitute shortening if you like, but they wont taste as good. The key to flour tortillas is patience. The glutens in the dough will need time to relax, so do not skip the dough-resting step. These tortillas pair well with Carnitas, Tacos al Carbon, Small-Apartment Style, and other roasted or grilled meats. Theyre wonderful rolled and dipped into a bowl of Houston-Style Green Salsa, as well. cup lard or shortening 1 cup water 2 cups all-purpose flour, plus more for kneading 1 teaspoon kosher salt 1. Place the lard or shortening and water into a pot on medium heat and cook until it has melted. 2. In a bowl, stir together the flour and salt. Pour in the melted lard or shortening and water and stir until a loose ball is formed. Place dough on a floured surface and knead for 2 minutes until dough is supple and smooth. Cover the dough and let it rest for 1 hour.

3. After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After dough has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch circle, and then roll with a palote or a rolling pin from the center until its thin, about 8 inches in diameter. Dont overwork the dough, or it will be stiff. Keep rolled-out tortillas covered until ready to cook. 4. In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined with cloth or a tortilla warmer. Repeat process for remaining balls of dough.

SAN ANTONIOSTYLE FLOUR TORTILLAS

8 TORTILLAS

In Corpus Christi, San Antonio, and Dallas, the flour tortillas tend to be puffier and thicker than their Houston and border brethren. This is your true Tex-Mex tortilla, as you wont find it in Mexico. Likewise, when companies aim to reproduce a flour tortilla, this is the model they use. Of course, if youve had only a flour tortilla from a plastic bag, youve never had a good flour tortilla. This style of tortilla is good if youre adverse to lard, and while its different from the Houston-style tortilla, its just as delicious. I had spent many years trying to find a recipe for a puffy flour tortilla, but it wasnt until I made a recipe found in The Border Cookbook by Cheryl Alters Jamison and Bill Jamison that I achieved puffy-tortilla bliss. Ive adapted their recipe here, adding a little butter for flavor and toning down the baking powder. If youre looking for a flour tortilla thats lower in fat, this is your recipe. Not to mention that its so soft and flavorful, you wont even miss the extra calories. 2 tablespoons unsalted butter cup milk 1 tablespoon vegetable oil 2 cups all-purpose flour, plus more for kneading 1 teaspoon baking powder teaspoon kosher salt 1. Place the butter and milk into a pot and on medium-low heat cook until butter has melted. Turn off the heat and stir in the vegetable oil. 2. In a bowl, stir together the flour, baking powder, and salt. Pour in the melted butter, milk, and oil and stir until a loose, sticky ball is formed. Place dough on a floured surface and knead for 2 minutes until dough is firm and smooth. Stir until well combined. Cover the dough and let it rest for 1 hour.

3. After an hour, divide the dough into 8 pieces. Cover again and let it rest for 30 minutes. After dough has rested, place each dough ball one at a time on a floured surface, pat it out into a 4-inch circle, and then roll with a palote or a rolling pin from the center until its thin, about 8 inches in diameter. Dont overwork the dough, or it will be stiff. Keep rolled-out tortillas covered until ready to cook. 4. In a dry cast-iron skillet heated on high, cook each tortilla for 30 seconds on one side, flip it, and then cook for 1 minute on the other side. It should start to puff a bit. Flip it again and cook for 30 more seconds. Place cooked tortillas in a basket lined with cloth or in a tortilla warmer. Repeat process for remaining balls of dough.