Unlock the secret: master the art of making corn tortillas like authentic street tacos

Indulge in the tantalizing flavors of authentic street tacos with this comprehensive guide on how to make corn tortillas. Whether you’re a seasoned home cook or a novice in the kitchen, these step-by-step instructions will empower you to craft mouthwatering tortillas that rival those found in the bustling street food stalls.

Ingredients You’ll Need:

• 1 cup masa harina (corn flour)
• 1/2 to 3/4 cup warm water
• 1/4 teaspoon salt

Equipment Essentials:

• Tortilla press or rolling pin
• Comal or griddle
• Clean kitchen towel

Step-by-Step Instructions:

1. Combine Masa Harina and Water:

In a large bowl, whisk together the masa harina and salt. Gradually add warm water, starting with 1/2 cup. Mix until a dough forms. The dough should be slightly sticky but not too wet.

2. Knead the Dough:

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and pliable. If the dough is too dry, add a little more water. If it’s too wet, add a little more masa harina.

3. Divide the Dough:

Divide the dough into 12-15 equal portions. Roll each portion into a ball and cover with a clean kitchen towel to prevent them from drying out.

4. Press or Roll the Tortillas:

• Tortilla Press: Place a ball of dough in the center of the tortilla press and cover with plastic wrap. Press down firmly to flatten the dough into a thin, round tortilla.
• Rolling Pin: Lightly flour a rolling pin and a flat surface. Roll out the dough ball into a thin, round tortilla, about 6-8 inches in diameter.

5. Heat the Comal or Griddle:

Heat a comal or griddle over medium heat. Do not grease the surface.

6. Cook the Tortillas:

Place the tortillas on the hot comal or griddle and cook for about 30 seconds per side, or until they start to puff up and have slight brown spots.

7. Keep Them Warm:

Wrap the cooked tortillas in a clean kitchen towel to keep them warm and pliable.

Tips for Perfection:

• Use high-quality masa harina for the best flavor and texture.
• Knead the dough thoroughly to develop elasticity and prevent cracking.
• Cook the tortillas on a hot surface to ensure they puff up and cook evenly.
• Experiment with different fillings to create your own unique street taco creations.

Final Note:

With these step-by-step instructions and a touch of practice, you can master the art of making corn tortillas like street tacos. Impress your friends and family with these authentic delights that will transport you to the vibrant streets of Mexico. So, gather your ingredients, heat up your comal, and embark on a culinary adventure that will leave your taste buds dancing with joy.

What People Want to Know

1. Can I use regular flour instead of masa harina?

No, masa harina is a special type of corn flour that is made from hominy and gives corn tortillas their unique texture and flavor.

2. How do I store corn tortillas?

Store corn tortillas in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months.

3. What is the best way to reheat corn tortillas?

The best way to reheat corn tortillas is on a comal or griddle over low heat. You can also wrap them in a damp paper towel and microwave them for 10-15 seconds.

4. What are some classic street taco fillings?

Some classic street taco fillings include al pastor (marinated pork), carnitas (braised pork), barbacoa (beef cheek), and tinga (spicy chicken).

5. Can I make corn tortillas gluten-free?

Yes, you can make corn tortillas gluten-free by using masa harina that is made from corn that has not been cross-contaminated with wheat.