Homemade Corn Tortillas - Recipelink.com

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Since 1979, Los Barrios restaurant in San Antonio, Texas—the heart of Tex-Mex cuisine—has been serving up casero, or home-style, cooking that has charmed food critics and earned an impressive following. Founded with a small investment and a lot of spirit, Los Barrios built its reputation on the authenticity of its cuisine. The Los Barrios Family Cookbook offers these reputation-making recipes—from simple but impressive traditional Mexican dishes.

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Los Barrios Family Cookbook: Tex-Mex Recipes from the Heart of San Antonio

Authors: Diana Barrios Trevino

Date: June 2002

ISBN: 0375760970

Publisher: Villard

Paperback

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Homemade Corn Tortillas
Recipe from: Los Barrios Family Cookbook
by Diana Barrios Trevino
Cookbook Heaven at Recipelink.com

Corn and flour tortillas are a staple in our home. They are eaten with every meal and used in many different recipes. The tortilla is to San Antonio as the bagel is to New York. It is the third utensil: the knife, the fork, and the tortilla!

Serve these with butter, and use them to mop up the flavorful sauces on your plate.

Makes eight 4-inch tortillas

2 cups corn masa mix (see Note)
1 1/2 cups warm water

Combine the masa mix and warm water in a medium bowl, mixing until a soft dough forms. You can use a wooden spoon for mixing, but you will have better results if you use your hands.
Turn the dough out onto a floured surface and knead until it is smooth. If the dough seems dry, add more water, a tablespoon at a time, as necessary.
To form the tortillas, one at a time, pinch off small handfuls (about 3 tablespoons) of the dough and roll each one between the palms of your hands into a ball. Cover the dough balls with a damp cloth as you form them, to keep them from drying out.
Cut a quart-size resealable plastic bag open down both sides, to form a rectangle. Use the bag to line a tortilla press as you shape the tortillas, so they do not stick. Lay one side of the plastic over the bottom of the press, place a ball of dough in the center, and fold the other side of the plastic over the dough. Shut the top of the tortilla press firmly down on the dough to shape the tortilla. (See Note.)
Heat a griddle until hot. Place a tortilla on the griddle and cook for 1 1/2 minutes. Using a spatula, flip it over and continue to cook, flipping it occasionally, until both sides are covered with small brown spots. Transfer to a plate and cover with a kitchen towel to keep warm while you cook the remaining tortillas, stacking the finished tortillas on the plate.
Serve immediately.

Note: If you can’t get your hands on a tortilla press, a clean countertop will do. You will still need the plastic so that the dough does not stick to the counter. Place a dough ball on one side of the plastic, cover with the other side, and use a heavy skillet to press out the tortilla. Masa mix can be found at Latin markets and some larger supermarkets.

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