Go to the Recipe: Homemade Corn Tortillas
how do you make a Crisp taco shell?
shape(check the crispy ones they made with chicken skin) and fry.
Will this process work with store bought masa in a pinch?
Yea. Of course! I would recommend giving Masienda's dried masa a try, it really is the best we have had.
What's the secret to consistently getting the pocket of air when cooking the corn tortillas? Is it just finding that sweet spot of hydration? I've read about flipping it 3 times instead of just 2. I'm like 100 tortillas in and still can't manage to get it consistently, but when I do, that's so satisfying!
Well, yes to all of those! Hydration is key, I too flip mine 3x and also give them a press on the last turn with a towel.
I'm having horrible problems with my tortillas sticking to the plastic. The top layer pulls off clean. The bottom is another matter entirely. The pressed tortilla just shreds when I try to peel it off the bottom.
I notice that the video doesn't show removing the tortilla from the bottom layer of plastic. Any suggestions?
Hi Patrick. This is normally a sign that the dough is a little too wet. You can also try a thinner grocery style bag, they work great, and a small coating of oil on the plastic might help as well.
What's a good Control Freak temperature for heating the pan (I was planning to use a carbon steel pan)? Thanks!
400-500°f.
Corn tortillas should always be eaten fresh while they are still warm from cooking and never allowed to cool. Never eat at a taqueria that doesn't make fresh tortillas!
Once corn tortillas have cooled, the starches that are malleable when warm, convert into a non-thermoreversible gel. Which is why so many of your reheated tortillas are brittle and fall apart when you try to eat them. This doesn't apply to flour tortillas, by the way. [Citation, among many: Stupak & Rothman, "Taco: Recipes and Provocations", 2015.]
Yes, I often stand in front of the tortilla shelf at my grocery store and tell this to everyone who tries to buy some until I'm thrown out of the store.
I’d strongly suggest letting your masa dry a bit (it doesn’t take long, just leave uncovered) and trying again. It’s all about the masa not being too wet. (Oddly, while Masienda’s masa harina is terrific- I’ve been using it since their beginning- their tortilla recipe is ridiculously wet, a 1:1 harina/water ratio which I’ve never seen work.) I wouldn’t bother with the thinner plastic. It really is all about the dough moisture.
Likewise. I don’t think I’ve ever flipped twice only. Ever. Definitely 3 times, definitely a little press (I just use my fingers, lightly).
Huh, I find that their ratio works just right. They actually say 2c masa to 2 scant cups water.. but I usually need the whole 2 cups.
