Rick Martinez demonstrates how to make hearty and delicious corn tortillas using three type of presses. Then, he gives tips on turning store-bought tortillas into tostadas!
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Fresh Masa Corn Tortillas
DISH COURTESY OF RICK MARTINEZ
Level: Intermediate
Total: 45 minutes
Active: 45 minutes
Yield: 12 tortillas
Active ingredients
1 1/2 pounds fresh yellow or white fine-grind corn masa for tortillas (see Cook's Note).
Kosher salt.
Grease.
Directions.
Special equipment: Tortilla press or smooth-bottomed 10-inch skillet.
Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a big bowl with your hands up until well integrated and the masa is soft and pliable but does not stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or more water and continue to blend.
Cut and eliminate the zip top from a gallon freezer bag. Cut the 2 sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, cut the cut sides of the bag to fit the flat surface of the tortilla press. (If you do not have a tortilla press, you can utilize a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with journalism other than location it in between the countertop or work surface and the bottom of the frying pan.).
Divide the dough into 12 balls about 1/4 cup each (or 54g.). Organize them on a rimmed baking sheet and keep covered with a wet kitchen towel till ready to use.
Heat a medium cast-iron skillet or big griddle over medium-high heat.
Place the ready plastic bag inside the press so that the folded side of the bag is on the hinged side of journalism. Working with one dough ball at a time, open journalism and the top of the bag and place a ball in the center of journalism. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open journalism and peel the top bag from the dough. Location the dough on your open palm and remove the staying plastic.
Brush the preheated pan with grease. Working with one at a time (unless using a big frying pan), cook the tortillas for 30 seconds on each side, turning 3 times, until simply starting to brown in areas, 90 seconds amount to. Stack and wrap the tortillas in a tidy kitchen towel and keep warm. Repeat pressing and cooking the staying dough balls.
Serve the tortillas warm.
Cook's Note.
You can make masa, dough made from ground corn, in two ways: immediate and fresh. Fresh yields the best corn taste and finest texture, but you can utilize corn masa flour too, which is much easier to find. You can discover fresh masa at tortilla stores/factories, the worldwide areas at larger shops or online. On a humid or rainy day, use less water in the masa to avoid sticking.
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#RickMartínez #HomemadeTortillas #IntroductionToMexicanCooking #FoodNetwork.
Rick Martínez's Mexican Homemade Tortillas|Intro to Mexican Cooking|Food Network.
Yummy food on this channel !
Nice 👍
Usted Si Sabe Hacer Tortillas.👍👏
His videos are wonderful
@Craig Scott going great actually.
@Erin Bedard How is everything going with you?
@Craig Scott going pretty good. Enjoying my day.
@Erin Bedard That’s nice
@Erin Bedard How is work and family doing?
Hai anna iam Nagendar Anna na age 42 Vaniaa.Uno qualification m.l.t medical lab techniciann ,Srpt lo jobs unte cheppagalaru anna.with govt Jobs
Cast iron didn’t work for me, it comes too thin. And in the USA there is no way to find fresh masa
Allen Trice.
Hello, Betty how are you doing today?
Tortillas are not meant to be flipped over and over again and you can flip them by hand if you leave them the proper amount of time you don’t need a spatula this person obviously has no idea what the hell they’re doing
Hello, Isabel how are you doing today?
I have that same $100 wooden tortilla press but they always fall apart so I make arepas instead
I recently got a tortilla press but I love yours!! Love the wood. Also liked your technique using the pan to press it out. 👍
Two cutting boards works too.
@Trudi jo Wright 😃yup, I guess you probably could improvise with a lot of different things as long as they’re flat and as long as you have leverage 👍
Looks so good… I got so many ideas for fillings that would taste amazing!
Look very delicious 🤤😋I love homemade tortillas
Hello, Gorgeous how are you doing today??
In Mexico, you will never encounter a decent tortilla that is made on an oily surface. That will create a crust that is undesirable since your tortilla will crack once you fold it for a taco or something else instead of a typical nice soft and gently touch. Now, if you’re doing sopes or quesadillas, then the oil is desirable.
Yup.
Corn tortillas are so much more flavorful that flour tortillas. And much more traditional. I love corn tortillas, and i always order them when i eat mexican or texmex.
Mi masa es su masa! ^-^ (I do not speak spanish, but i played one ojn TV!)
mi towel es su towel…
I usually buy store corn tortillas, but they are useless out of the package. What i do is put a few drops of oil in a non stick pan, get it nice and hot, and then plop the tortillas in one at a time and move them around. Basically a very low oil fry. Flip em when they start to bubble, and do the same amount of time on the other side. Remove when done, add a little more oil (just a few drops) and drop the next tortilla in.
Makes the corn tortillas much more durable. I can actually roll a decent burrito in a store bought corn tortilla with this method. If you try this right out of the package, it will crack and crumble.
I should make my own corn tortillas, but i just don’t have that kind of time, usually.
😁👍🖖✌👌😎
Excellent recipes Thank you.
Hello, Sandra how are you doing today?
I bought my tortilla press from Amazon
Hello, Trudi how are you doing today?
Hello Scott. I’m good and you??
@Trudi jo Wright I’m good. Thank
@Trudi jo Wright How was your day going?
I like corn tortillas with my barbacoa….those look good, Thanks Rick
Homemade corn tortillas will also make the best tortilla chips you’ll ever have, but to mention nachos.
Hello, Eirika how are you doing today?