Whats the best way to make fresh homemade corn tortillas?

Question

i have a friend at work his wife makes them and they are soooo good! I want to try to make them myself can anybody help? thank you

Answer 1

2 cups masa harina
pinch of salt
1 cup warm water

Combine all the ingredients in a large bowl and stir with a wooden spoon until the mixture forms into a dough.Turn the dough onto a lightly floured surface such as a cutting board or your counter top. Knead the dough for about 3 to 4 minutes until it becomes smooth and no longer sticky. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about an hour.Divide the tortilla dough into 12 equal size pieces. Keep the dough covered as you work. Take one piece at a time and roll it between your hands to form a ball.Open the tortilla press and lay a piece of plastic wrap on the bottom of the press. Sit the ball of dough on the plastic wrap and flatten the dough by pressing down on it with the palm of your hand. Now lay a 2nd piece of plastic wrap on top of the dough. Close the press and press down firmly a few times until the tortilla is flattened. The tortilla should be thin and round. This takes a little practice.

Heat a comal or frying pan on the stove top on "medium" high heat. Open the press and remove the tortilla while holding it between the two sheets of plastic wrap. Remove one side of the plastic then turn the tortilla onto a plate or directly onto the comal. Remove the other piece of plastic wrap. Heat the tortilla for about 1 minute on each side.

Answer 2

The only time I've ever seen them made from scratch is on a Food Network show called Good Eats. Here's his recipe:

1 1/2 to 2 pounds Nixtamal, recipe follows
4 to 5 tablespoons lukewarm water
1 teaspoon kosher salt

Place the Nixtamal into the bowl of a food processor and pulse 10 to 15 times. Add 2 tablespoons of the water and pulse 8 to 10 times, stopping to scrape down the sides of the bowl once or twice. Add 2 more tablespoons of water along with the salt and pulse until a dough begins to form. If the dough is still dry and somewhat crumbly, add the remaining tablespoon of water and pulse several times. Turn the dough out onto the counter and shape into a ball. Wrap the ball of dough in plastic wrap and allow to sit for 30 minutes. *You may also make tortillas from pre-ground masa flour following the directions on the bag.
Preheat a cast iron griddle over medium-high heat until it reaches 400 degrees F.

Divide the dough into 1 1/2-ounce portions, shape into balls, and keep covered with a damp tea towel.

Cut a 1-gallon zip-top bag in half and line the base of a tortilla press with the plastic. Place 1 ball at a time onto the press and top with the other half of the plastic. Close the press and push down firmly several times until the tortilla is flattened. Remove the plastic wrap from the tortilla and place onto the cast iron skillet and cook for 1 minute on each side. Remove the tortilla to a plate lined with a tea towel. Cover the tortilla with a second towel to keep warm. Repeat with all of the dough. Use immediately or store in a zip-top bag in the refrigerator for up to a week.


Nixtamal:
1 pound dried corn kernels, approximately 2 cups
6 cups water
1/2-ounce slaked lime* (commonly called cal), approximately 2 tablespoons
*Cook's Note: Both dried corn and slaked lime (cal) are available online and in most Latin markets.


Rinse the corn under cool water; drain and set aside.
Place the water and the lime into a 3 1/2 to 4-quart, non-reactive stockpot, set over medium-low heat, and stir to combine. Add the corn and bring just to a boil, stirring occasionally. Make sure that it takes at least 30 to 45 minutes to come to a boil. Once the mixture comes to a boil, remove from the heat, cover, and allow to sit at room temperature overnight. Do not refrigerate.

Drain the corn in a large colander and rinse under lukewarm water for 5 to 6 minutes while rubbing the corn kernels between your fingers in order to remove the outer coating. Place the corn into a large bowl, cover with lukewarm water, and allow to soak for 2 to 3 minutes. Drain, rinse, and repeat. Use immediately to make masa dough for tortillas.