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Tortilla presses are available at kitchen stores and cooking Web sites for about $20. In a pinch, use a rolling pin as a substitute. Masa harina is sold in many supermarkets; you'll find it by the flour or in the Latin food aisle.

Chef Terry Conlan
Recipe by Cooking Light May 2004

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Becky Luigart-Stayner; Jan Gautro

Recipe Summary

Yield:
8 servings (serving size: 1 tortilla)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa harina, water, and salt in a large bowl, stirring with a whisk. Knead for 30 seconds on a lightly floured surface. Cover and let stand 15 minutes.

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  • Divide dough into 8 equal portions; shape each portion into a ball. Working with 1 dough ball at a time, place ball between 2 sheets of heavy-duty plastic wrap (cover remaining balls to prevent drying). Place ball, still covered, on a tortilla press. Close press to flatten dough, moving handle from side to side. Open press; turn dough one-half turn. Close press to flatten. Remove dough. Carefully remove plastic wrap from flattened dough. Repeat procedure with remaining dough balls; stack flattened dough between sheets of wax paper.

  • Heat a large nonstick skillet over medium-high heat. Place 1 tortilla in pan; cook 1 minute or until it begins to brown. Carefully turn tortilla over; cook 1 minute. Turn tortilla once more, and cook for an additional 15 seconds. Repeat procedure with remaining tortillas.

Nutrition Facts

83 calories; calories from fat 11%; fat 1g; saturated fat 0.2g; mono fat 0.2g; poly fat 0.6g; protein 2.1g; carbohydrates 17.8g; fiber 1.9g; cholesterol 0mg; iron 0.7mg; sodium 148mg; calcium 43mg.
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