I remember long ago (25 years!) a lady was asking me about my country, our culture, and our food. When we started talking about recipes, she asked me how could she make “Tortillas de Harina” (wheat flour tortillas). She couldn’t believe it when I told her that I didn’t know how to make them. She was really surprised! She said: “But you are Mexican!”, and then I said: “Yes, but wheat flour tortillas are more common in Northern México, most people in central and south Mexico consume mainly corn tortillas” And usually from the tortilla factory, but homemade corn tortillas a real treat.
We use wheat flour tortillas occasionally to make “quesadillas” or traditional “burritos”, but these are not an everyday meal. Later on, I learned how to make my own wheat flour tortillas too.
Check this post if you want to know how to make your own masa at home. Enjoy it!
INGREDIENTS FOR 12 (5-IN) TORTILLAS
- 2 cups masa-harina
1-¼ cups of warm water (this may vary depending on air humidity and other wheatear conditions). Have some extra tablespoons of water to add as needed.
2 pieces of round plastic cut out from a bag. (freezer bags are ideal for this purpose).
- Tortilla press or a Glass pie dish
- You do not need a tortilla press to make tortillas, many women in Mexico and other Central America countries shape the tortillas by hand. But, here is a little trick I often use, a glass pie dish. Like in the picture below.
- Traditionally, salt is not added to the dough for making tortillas. That will be your personal choice.
Somehow when using the tortilla press my tortillas come out very thin. Some people in the South of Mexico eat thicker tortillas and some grandmas still make them by hand.
6. Lift the plastic with the pressed tortilla, place the dough in your hand closer to your fingers and carefully peel the plastic off the dough. If the dough doesn’t come out so easily then the dough could be a little too wet. Add some more masa-harina to the dough mix again until it becomes easy to handle.