The Fast and Easy Way to Make Fresh Tortillas
Recipe by Oliver Strand, Bon Appétit
You deserve better. No, we're not talking about that guy you've been dating, we're talking about your tortillas. It's time to banish the crumbly crunchy shells and vapid flour wraps, and get down with the real deal. It not only elevates your taco, it's easy. And it's fun to smush a ball of dough. You just need a press, some masa, and some water. Oh, and our tortilla recipe.
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Step 1: Place walnut-size balls of dough on a tortilla press lined with a plastic bag (snip a 1-quart resealable bag into two pieces
Step 2: Press until tortilla is about 4" in diameter. (Keep 'em small!) Carefully peel tortilla away from the plastic.
Step 3: Toast in a hot cast-iron pan until one side is charred, 1-2 minutes; finish with 15 seconds on the other side. That's it.
Read More: How to Throw The World's Best Taco Party
Ingredients
2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
1/2 teaspoon kosher salt
Vegetable oil (for brushing)
Preparation
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com.
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