I decided to stand in the kitchen and make tortillas until I could actually make tortillas.

[barelfly]

This is where tacos go to next level! Love it!!

and you mentioned it - press down on the dough ball and if it cracks, needs more moisture. That’s what helped me start to get better tortillas (like you mention even the ones with the rigid edges were still pretty good). But getting the moisture level right, if you have a cooked, soft tortilla that is pliable and you can fold it back and forth without cracking…you nailed it!

and I’ve tried a few brands. Like others mention, Masienda is what I’ve found to be the best! Love the blue, white and red!

one thing I have not tried is using a fat for corn tortillas. I just use water, so that’s something I may give a try. I don’t remember Masienda having that in their recipe?

But glad you gave this a go! And I love your tortilla press! I have a cast iron…but seeing these nice Masienda presses is giving me MTPS!!!!!!

[barelfly]

Andrrr - the fat is a definite must for flour tortillas, especially lard. But yes. Like you, I starting asking myself did I miss this note on Masienda’s bag or even on their web page directions?

I do wonder if the fat will make the mix just slightly heavier and then take away the ability of a puff? Not that we need a puff to have great corn tortillas but it’s the release of the steam that causes that, so just curious thinking more than anything

[shify]

Andrrr - I'm far from an expert in Mexican food but i do not believe Mexican corn tortillas traditionally have fat in them, hence the lack of instructions on the bag of Masienda or Maseca.

Whether fat helps to make them tender, or makes them more foolproof, etc I don't know.

[Andrrr]

Lol you and I both! shify That would certainly make sense why I haven't seen it pop up in any corn tortilla recipes.

[shify]

58limited -

Per request below is my recipe for sourdough flour tortillas:

210 grams AP flour
7 grams diamond crystal kosher salt
56 grams lard
100 grams water
100 grams sourdough discard

• Whisk flour and salt together and then add in lard and smush together with your fingers until is mostly mixed in. Add in the water and sourdough starter and mix until a shaggy dough forms into a rough ball
• Turn onto a floured surface and knead for 1-2 minutes until it is smooth and no longer sticking to the counter.
• Cut the dough into 6 - 12 pieces (6 for burrito sized and 12 for taco sized tortillas) and roll into balls.
• Cover the dough balls with a kitchen towel and let rest at least 30 minutes or up to 2 hours. You can also add to a container and cover/refrigerate overnight
• Preheat a dry skillet or griddle over medium high heat.
• Using flour, roll out each tortilla with a rolling pin as thin as desired - I try to get them almost see through.
• Transfer to skillet/griddle and cook for about ~30-45 seconds until puffy and lightly browned and then flip and cook another 60 seconds. I then move to a tortilla warmer thing and wrap in a kitchen towel until they are all cooked.

[58limited]

Thanks!

[carolts]

My mother started us cooking very young and she did mostly scratch cooking (mixes were just coming into fashion). In college I used to offer to make home-cooked meals for friends if they bought the groceries and let me eat. When she and then I were diagnosed with Celiac Disease all that learning became extremely helpful.

I've purchased the same tortilla press and a bunch of different color masa from Masienda. My first batch was edible. My second tasty but deformed. I'm still working on it. I just purchased a flat "crepe pan" online and looking forward to trying it out this weekend. They also have an interesting recipe for Chile Rellenos I saw recently. I have no interest in the chilies but the batter looks promising for other things.

https://masienda.com/blogs/learn/chiles-rellenos?utm_source=Klaviyo&utm_medium=email&utm_c ampaign=2025-05-19%20-%20Six%20Ways%20to%20Eat%20Masa&utm_id=01JV5HYB81G Z7JRMDHZ566RWY3&link_text=Get%20the%20Chiles%20Rel lenos%20Recipe&_kx=ojbDQ-Js4DazAh3H2VnRtSIohun0PFmldQPpjcfXKxA.XuR4xA

[Carolyn]

I like this lady's videos. She has one on making tortillas that looks like a reasonable way to do them.
I used one of her recipes for enchiladas, and it came out better than anything I have been served in a restaurant.

https://youtu.be/pbNdOSnnwfM?si=gl7tJ7C2oRcRhcQw

[Donw]

Nice video.

[hoovarmin]

I love how in the middle of the video she looks up and gives a big smile to the camera. Pretty adorable.

[Carolyn]

hoovarmin Yeah, she is pretty sweet. She calls her husband, "My Ron."

[cruiseplanner1]

I have never made corn tortillas but homemade flour ones. I know a homemade flour is waaa'y better than any boughten one