Vegan Party Food! Fresh Corn Tortillas | The Wicked Kitchen

It’s an incredible feeling to make something yourself that you’re used to buying. It’s so
liberating. Once you start making fresh tortillas, you’ll never look back. It’s a world of
difference in flavor from pre-made tortillas, and they only take 20 minutes to make on any
given Taco Tuesday. If you mix up the dough in the morning, you can press tortillas out at
night in even less time. Or make the dough the night before, and then press the next day.
I learned the basics from a cook in Austin years ago, and she turned me on to Gold Mine
organic masa harina flour. It has a coarse texture that feels really good in your mouth. Look
for white, yellow, and blue corn varieties online or at food co-ops. Sometimes, I like to mix
it 50:50 with the more popular Maseca masa harina, which has a finer texture. Enjoy! —Chad

Full recipe below!

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FRESH CORN TORTILLAS
Adapted from the Wicked Healthy Cookbook

Makes 8-10 small tortillas

INGREDIENTS
1 cup (125 g) fine white masa harina flour (Gold Mine or Maseca are two brands)
1 tsp cornstarch (optional)
½ tsp sea salt, preferably flake salt for crunch
About 1 cup (250 ml) warm water
Spray oil, for the pan

METHOD

1) Mix the flour and salt (and cornstarch, if using) by hand in a mixing bowl.
Drizzle in the warm water in ¼ cup increments, mixing well. (Warm water hydrates the dough
faster than cold water and helps you get the right moistness.) The dough should feel soft and a little grainy, like slightly wet Play-Doh. When you roll the finished dough between your palms, you should see a light speckle of masa grains on your skin. Add just enough water to get to that consistency.
If adding wet ingredients such as vegetable purees, herbs, or liquid extracts, you won’t need quite as much water. If adding dry ingredients such as spices, other flours, or seeds, you’ll need a little extra water.

2) Gather the dough into a ball and cover or place in a zip-loc bag. Let it rest for 15 to 20 minutes to hydrate the masa. You can also refrigerate the dough ball in a zip-loc bag for a few days.

3) When you’re ready to cook some tortillas, heat a heavy pan over medium
heat. (I like to use a large cast iron griddle over two burners so I can cook 3 or 4 tortillas at a time.) Spray or coat the pan with oil, then wipe with a paper towel to leave only a thin film of oil on the pan.

4) Get a new gallon-size zip-loc bag and cut off the zipper top. Cut down the two opposite sides, so you are left with a folded piece of plastic with a crease. This is your nonstick surface for pressing
tortillas.

5) Roll the dough into balls the size of ping pong balls, about 1½ inches in diameter. Place a ball on one half of the plastic, cover with the other half, and flatten slightly with your palm. Place on a tortilla press, and press gently. Tortilla presses vary in width, so rotate the tortilla a few times, pressing the dough to about an 1/8 inch thickness.

6) Gently peel off the plastic, place the tortilla on the hot pan, and cook for about 30 seconds. Be patient and resist the temptation to touch it. When the edges look slightly dry and splintered with teeny cracks, after about 30 seconds or 1 minute, use a spatula to flip the tortilla; cook for 20 seconds more. Repeat one or two more times to get a little bit of color on your tortilla. Transfer to a tortilla warmer or clean kitchen towel, allowing the tortilla to steam and soften for 10 minutes or so. Gentle steaming is important. If you use fresh tortillas right away without steaming, they’re more likely to crack. Keep pressing, cooking, and stacking/ steaming tortillas, reusing the zip-loc bag. Use immediately or keep covered at room temperature for a few hours.

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