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Tostadas
Rick A. Martínez
473 ratings with an average rating of 4 out of 5 stars
473
1 hour
Updated Oct. 12, 2023
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Set out a 1-gallon zip-top freezer bag, a plastic produce bag (or plastic wrap) and a tortilla press (or a smooth-bottomed 10-inch skillet or glass pie plate).
If using fresh masa, knead the masa, ¼ teaspoon salt and 2 tablespoons water with your hands in a large bowl until the mixture is soft and pliable but doesn't stick to your hands.
If using masa harina, mix 2 cups masa harina, ¼ teaspoon salt and 1⅓ cups water with your hands in a large bowl until the mixture is soft and pliable but doesn’t stick to your hands.
Test the masa mixture: Scoop ¼ cup masa mixture, roll into a ball and pat into ½-inch-thick patty. The edges of the patty should be completely smooth; this is the sign that the masa is properly hydrated. If the edges are cracked and craggy and the mixture is too dry or crumbly, the masa mixture needs more water. Return the patty to the bowl, add a tablespoon or two more water, one at a time, and mix to incorporate. When fully hydrated, knead for 3 minutes, cover the bowl with a damp clean towel and let sit for 20 minutes.
Cut an 8-inch square of plastic from a zip-top bag and from a produce bag. (The masa will be easier to remove from the plastic if you use two pieces of differing thicknesses.) Divide the dough into 9 equal portions (about the size of Ping Pong balls) and roll into balls. Place on a sheet pan and keep covered with a damp kitchen towel while you press and cook the tortillas.
Heat a comal, medium nonstick skillet, well-seasoned cast-iron skillet or a griddle over medium-high. Place the thicker plastic square on the bottom of the press. Working with one dough ball at a time, open the press and place one ball in the center of plastic and top with the thinner plastic. Gently press, holding steady, firm pressure for a few seconds, to flatten the dough to a 6½-inch round. Open the press and remove the top plastic. Place the dough on your open palm so it is thicker plastic-side up, and peel off the plastic. (Alternatively, you can flatten the tortillas with a smooth-bottomed 10-inch skillet or glass pie plate. Place thicker plastic on a clean work surface and top with a masa ball and the thinner plastic and press down with the skillet or pie plate.)
Cook the tortillas one at a time (unless you're using a large griddle), flipping every 30 seconds, until it just starts to brown in spots, about 90 seconds total. (If the tortillas are getting too dark in spots, lower the heat.) Stack and wrap the cooked tortillas in a clean kitchen towel to keep them warm. Repeat with the remaining dough balls and serve warm.
Not true. Lard is in flour tortillas not corn. I have been eating good corn tortillas all my life (San Diego and Mexico) and no one puts fat into masa dough. And no pigs in Mexico util the 16th Century.
An alternative to the classic Maseca (I grew up with it in Mexico City) is a brand called Masienda available in the US which is from heirloom corn. Your tortillas will taste like those handmade by the ladies selling quesadillas on the “mercados”
It is important to clarify that not all masa harina is the same. Mexicam masa harina is made from corn that has been nixtamalizised, that is, it has been boiled with calcium carbonate (mineral lime) before being ground. Masa harina from other Latinamerican countries such as Harina Pan from Venezuela are for arepas, it does not contain lime and it will not work for Mexican tortillas.
After trying Masienda’s masa harina, I’ll never go back to Maseca. The flavor is incomparable!
Maseca is the brand of choice. Make sure the texture is like PlayDoh and you’re good to go.
I find parchment paper works much better than plastic. And a proper tortilla press is essential. I tried making tortillas without one and it just wasn't happening.
Wrong about the cooking time, in my very long experience. First side should just be about 10 seconds, just long enough for the tortilla to be firm enough to flip. Second side is the longest, maybe a minute depending on how hot your griddle is. Your clue is when it starts to take on a little color. Then flip one final time for the puff. You may need to press down a bit ("tickle the tortilla") with your spatula. Once it puffs you're done.
Most people will not want to bother pressing/griddling tortillas from dough they mix themselves, but for anyone who regularly enjoys tacos at home: the difference between home-pressed and supermarket corn tortillas is extraordinary. Like the difference between frozen and home-baked waffles, only more so. It does take practice to get them right, but once you get the knack, you'll never go back -- promise.
every time i try this they come out too thick and dense. i am trying to make these myself and break them up into home-made tortilla chips but they end up to hard for that. I basically follow the recipe above and then fry them. any advice? more water, more time?
An alternative to the classic Maseca (I grew up with it in Mexico City) is a brand called Masienda available in the US which is from heirloom corn. Your tortillas will taste like those handmade by the ladies selling quesadillas on the “mercados”
Wrong about the cooking time, in my very long experience. First side should just be about 10 seconds, just long enough for the tortilla to be firm enough to flip. Second side is the longest, maybe a minute depending on how hot your griddle is. Your clue is when it starts to take on a little color. Then flip one final time for the puff. You may need to press down a bit ("tickle the tortilla") with your spatula. Once it puffs you're done.
Most people will not want to bother pressing/griddling tortillas from dough they mix themselves, but for anyone who regularly enjoys tacos at home: the difference between home-pressed and supermarket corn tortillas is extraordinary. Like the difference between frozen and home-baked waffles, only more so. It does take practice to get them right, but once you get the knack, you'll never go back -- promise.
Where can I get fresh masa on the East Coast? The only way to make proper tamales.
After trying Masienda’s masa harina, I’ll never go back to Maseca. The flavor is incomparable!
I find parchment paper works much better than plastic. And a proper tortilla press is essential. I tried making tortillas without one and it just wasn't happening.
All the authentic tortilla recipes I've seen and used include lard, which has an effect on texture. I can't imagine eliminating all fat and getting great results.
Not true. Lard is in flour tortillas not corn. I have been eating good corn tortillas all my life (San Diego and Mexico) and no one puts fat into masa dough. And no pigs in Mexico util the 16th Century.
Maseca is the brand of choice. Make sure the texture is like PlayDoh and you’re good to go.
It is important to clarify that not all masa harina is the same. Mexicam masa harina is made from corn that has been nixtamalizised, that is, it has been boiled with calcium carbonate (mineral lime) before being ground. Masa harina from other Latinamerican countries such as Harina Pan from Venezuela are for arepas, it does not contain lime and it will not work for Mexican tortillas.
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