Welcome to Paulina Kitchen! On this occasion we are going to talk about a pillar of Mexican cuisine, corn tortillas . But not those of package that are bought in the supermarket, but those that are made at home with patience, love and a little skill in the hands.
In this note we are going to get fully into the universe of Mexican corn tortillas , from its origin to its perfect preparation. A rain of tips, secrets and advice is coming so that your corn tortillas are like those of a taquería in the heart of Mexico City.
And yes, we are also going to get some doubts about their preparation: how to train them by hand, what is the best flour to do them and how to keep them so that they do not become an unwavering cardboard. Of course, in the end, you will find a recipe for corn tortillas , to do step by step.
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About corn tortillas
Corn tortillas are the soul of Mexican cuisine. They are used for tacos, quesadillas, enchiladas, chilaquiles , and even to accompany a good stew. They are versatile, simple and delicious. The basis of this wonder is nixtamalized corn , an ancestral process that transforms corn grains into a flexible and malleable dough , ideal to form tortillas.
Mexican corn tortilla style : some thicker, other thin and flexible. But the essence is the same: corn for tortillas. And if they believe it is difficult to do them at home, keep reading because we are going to show you that it is not necessary to be an expert to achieve it.
Corn tortillas: Mexican tradition
Corn tortillas are not just a food in Mexico, they are a symbol of identity and tradition that has remained intact for centuries. Since pre -Hispanic times, when the ancient Mesoamericans discovered nixtamalization , until today, the tortilla has been the pillar of Mexican gastronomy.
In many Mexican families, the recipe for corn tortillas is transmitted from generation to generation. It is not uncommon to see the grandmothers teaching their grandchildren to knead and form the tortillas with their hands , achieving that perfect texture that only the experience can provide.
And although today the tortillerías facilitate access to fresh tortillas, making corn tortillas at home remains an act of love and respect for traditional cuisine.
The 6 key features of corn tortillas
- Perfect texture: they must be soft and flexible, but firm enough to wrap a good taco without breaking.
- Taste for authentic corn: thanks to nixtamalized cornmeal, they have an intense and delicious taste.
- Infinite versatility: they work in Mexican tacos , quesadillas , enchiladas and even alone with a little salt and lemon.
- Fast cooking: they are cooked in minutes in a hot comal or pan.
- Gluten without: suitable for those who seek options without wheat.
- They can be done at home: with a little practice, anyone can prepare them by hand.
Corn tortillas without press
If you want to know how to do corn tortillas by hand , we tell you that tortillas can be done without a press , if you do not have one. For that they can be formed with the S or using two dishes and a plastic bag to crush the dough.
The trick is to achieve a even thickness to cook well. In the absence of the press, creativity rules: a roller, a chopping table or even a pan can help flatten them . Then, it ends up molding with your fingers until you achieve a even circle.
Do not obsess with perfection. In fact, many of the best tortillas are not perfectly round, and that is part of their homemade charm. The important thing is that they remain of the same thickness so that they are cooked uniformly.
The best flour to prepare corn tortillas
To achieve Mexican corn tortillas nixtamalized cornmeal should be used . Common corn flour does not serve, since nixtamalization is what gives elasticity to tortillas.
This process, which consists of cooking corn with lime , allows the dough to be malleable and have that characteristic flavor. If they try to do them with normal cornmeal, they will end with a brittle mass impossible to handle.
How to keep corn tortillas so that they do not dry out
Once made, corn tortillas can be stored in a clean kitchen cloth to keep moisture. If they are left over, it is best to refrigerate them in a hermetic bag and heat them in a pan or steam before eating them.
They can also and heat them directly in a hot comal. A good trick is to stack them with waxed paper between each one to prevent them from sticking. And if when you reheat them they are somewhat dry, a touch of steam revives them as if by magic.
The 7 keys to prepare the corn tortilla recipe
- Use nixtamalized cornmeal. It is the basis of good tortillas, since it gives it authentic elasticity and flavor .
- Add the fair amount of water. The tortilla dough should be flexible , but not sticky or too dry.
- Knead well. A good knead activates the right texture and makes tortillas more resistant and flexible .
- Form them with a even thickness. This guarantees that they are cooked uniformly and so that there are no raw or too toasted parts.
- Cook them in a very hot comal. High heat seals the surface quickly and prevents them from drying out before time.
- Do not overcome them. If they leave too much time in the comal, harden and lose flexibility.
- Keep them wrapped in a cloth. This helps keep moisture since they remain soft until eating them.
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Corn tortilla recipe
Yield: 12 tortillas
Preparation time: 30 minutes
Ingredients
- 2 cups of nixtamalized cornmeal
- 1 ½ cups of warm water
- 1 pinch of salt
How to make step by step corn tortillas
- Mix the nixtamalized cornmeal with salt in a large bowl.
- Add the warm water little by little, mixing with the hand to form a homogeneous and soft dough, which does not stick to the fingers or fall out.
- Cover the dough with a damp cloth and let stand 15-20 minutes to improve its texture (optional, but recommended).
- Divide the dough into 12 equal portions, forming balls the size of a small ball (25-30 grams each).
- Crush each ball between two plastics with a press for tortillas, or with a roller, until you get a fine album of approximately 2 mm thick.
- Heat a comal or pan in a thick bottom over medium-high heat. Cook each tortilla for 1 minute on the one hand, turn and cook 1 minute on the other side. Repeal again and cook 20 seconds more, until the tortilla inflates slightly.
- Remove from heat and keep the tortillas covered with a clean cloth to keep your moisture and temperature.
