45-Second Corn Tortillas Premium PD Recipe

Equipment:

• Tortilla press
• Ceramic non-stick skillet, Cast iron skillet, Comal, Enamel coated Dutch Oven, or stainless steel pan
• 4 plastic sandwich bags (sides cut open and zipper seal cut off)

Ingredients:

• 270 grams or 2 cups masa harina, maseca, or instant masa (ingredients: corn with hydrated lime)
• 270 grams or 2 scant cups boiling water

Fresh Milling Ingredients:

• 270 grams organic whole dried dent corn (blue, yellow or white)
• 200 grams boiling water

Directions:

1. Read Notes and watch PD-Ed Class #326 for advanced measurements and tortilla shortcuts along with encouragement and community support
2. Also, see class #266 for visual tips, cast iron skillet seasoning, and perfectly baked tortilla chip advice
3. In a mixing bowl, weigh grams of commercial masa harina (or weigh whole dent corn and mill it on finest setting)
4. Heat several cups water to a boil in a tea kettle or on the stovetop
5. Return flour-filled mixing bowl to scale and add grams of boiling water (accuracy makes perfect dough – use a spoon to remove water if you over poured)
6. Mix vigorously with a Danish dough whisk or fork
7. Use your hands to bring the warm dough together and knead on the counter for the length of your favorite song, or set a timer for three minutes for perfectly puffed tortillas)
8. Roll dough out into a thick log and cut into 16 pieces
9. Preheat skillet, pan, or Comal on stovetop set to high heat
10. Using tortilla press, press dough nugget between plastic bag
11. Open press, turn tortilla slightly and press again for even tortillas
12. Remove thinly pressed tortilla from the plastic
13. Using hands, carefully place onto the preheated skillet and set a stopwatch for 15 seconds, then flip
14. Allow to cook another 15 seconds on second side then flip back to the first side
15. Cook another 15 seconds; and allow to puff ( if puff isn’t happening press center or cracks with a spatula or towel to build steam to puff; cook for a couple of seconds
16. If serving soft, remove cooked tortilla from pan and wrap in a towel to keep warm
17. Tortillas are cooked in 45 seconds on high heat, think 2 flips and a tap, then wrap
18. If baking into tortilla chips, lay out on baking sheets and add salt or follow Breville Airfry instructions in PD-ED CLass #326

Notes & Pro Tips:

• • Salt is not traditionally added to dough when making corn tortillas at home
  • Mixing the dough using boiling water is also not traditional, but using my technique produces a no-fuss tortilla dough with sure-thing results
  • Trust my method; it will produce the perfect tortilla dough texture without adjustments
  • If you use hot tap water your dough will be too wet and you will have to add more flour, mix, and test
  • Kneading is an important step for puffing tortillas
  • Dough needs more kneading or is too dry if tortilla has cracks around the edges and doesn’t puff
  • Dough is too moist if it sticks to the plastic when pressing
  • If delays happen and divided dough pieces become dry roll with wet fingers before placing onto the press
  • Instant masa harina or maseca is found at most grocery stores and international markets (contains corn, hydrated lime and occasionally folic acid)
  • Hydrated lime is a mineral that makes the dough swell
  • Instant masa harina or maseca that is made from white corn produces the thinnest tortillas
  • Masa harina is also made from yellow, blue, or purple corn
  • Bob’s Organic Masa Harina is a hardier, more flavorful yellow corn and makes a thicker tortilla
  • In PD-Ed Class #266 I review seven brands of masa harina including white, yellow, and blue

• Azure Standard sells organic yellow and white masa harina, I find the yellow more flavorful
• Azure Standard sells organic blue dent corn as well as yellow and white for milling
• Blue corn contains anthocyanin and is my favorite
• Dent corn when stored properly, will stay fresh for twenty years
• Dent corn is named after the little indention that forms on the kernel when it is dried
• Learn more about dent corn in PD-Ed Lesson #306 A Deep Pantry Saves Us Money & Time While Improving Food Quality
• I always weigh whole corn or whole grains and mill directly into the recipe
• The grain mill I use creates fine flour quickly so I can measure grains and mill directly into a recipe making milling convenient and pleasurable for everyday recipes
• Refrigerate tortillas up to a week in an airtight container or freeze for several months
• Warming cold tortillas is demonstrated on the stovetop in Lesson #266
• Practice makes perfect—by your second or third batch you will be a pro

Serving Suggestions:

• Enjoy corn tortillas as the starch energy of your meal
• Bake into Baked Tortilla Chips or Tostadas
• Use to make Sheet Pan Quesadillas or Loaded Nachos or with Roasted Salsa Verde, Chipotle Salsa, Escabeche Mexican Pickles, Fermented Salsa, Fiesta Layer Dip, Queso con Carne, Queso Dip, Guiltless Guacamole, Pico de Gallo Especial, Pico de Gallo, Roasted Salsa, Mango Salsa, French Onion Dip, Dill Pickle Dip, or Spinach Dip
• Serve warm corn tortillas with Fajitas, Chorizo Tacos, Julie’s Beans, Plant-Based Carnitas, Beef-less Taco Filling, Pintos & Cheeze, Green Brean Scramble, Taco Salad, or Chorizo Hash
• Use fresh or frozen and defrosted tortillas to make Taquitos, Red Enchiladas, Green Enchiladas, Tortilla Soup, and Enchilada Soup
• Bake fresh or frozen into tostadas or chips to serve with Pozole Roja, Busy Day Chili, or Cuban Black Bean Soup
• Use as a wrap and fill with Family Sized Egg-less Salad or Mock “Tuna” Salad
• Layer with Creamy Hummus and top with Ruby Raw Kraut or Probiotic Pickled Onions
• I enjoy Baked Tortillas Chips as my starch energy to scoop up chopped salad dressed with Healthy Valley Ranch or Spices & Herb Vinaigrette