Supermarket corn tortillas, when steamed or griddled, make a fine canvas for our fish tacos (see Fish Tacos) and the huevos rancheros (see Huevos Rancheros). But try a tortilla made by hand using a tortilla press, and you'll instantly taste the difference: fragrant, toasty, and supple, fresh tortillas are good enough to eat on their own. Here's how to make them.
February 8, 2010
1. Make the corn masa: Put 1 cup masa harina into a bowl and make a well in center. Add 2⁄3 cup plus 1 tbsp. water to well and stir to form a dough.
2. Knead dough until it's soft but not sticky, achieving a consistency like that of Play-doh. Pinch off a palm-size piece and roll it into a ball.
3. Cut two 7" circles out of a cleaned plastic shopping bag. Put 1 circle on a tortilla press. Arrange dough in center; top with second circle.
4. Push handle down on tortilla press to flatten the dough. For a thinner tortilla, shimmy the handle side to side while pressing down.