Even as you cook these tortillas you will smell the fragrance and be transported instantly to your favourite Mexican dish. (Hopefully you have one!) I highly recommend the use of a tortilla press, it will make life a lot easier for you.
The masa is not difficult to find any more though when I created this recipe, it was fairly rare. You will need to find a grocer that sells Spanish or Mexican ingredients. There are plenty around these days.
Masa Harina is a type of flour made from dried corn kernels that are cooked and soaked in a lime solution (here lime refers to calcium hydroxide, not the fruit) to make hominy — this is what gives corn tortillas their recognisable sour flavour. After it has finished soaking, the kernels are rinsed, dried, and ground into a fine powder resembling flour.
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- 350 Grams Masa harina (flour)
- 350 Grams hot water (not boiling)
- 60 Grams Extra Virgin Olive Oil (EVOO) BUY
- Generous Pinches pink salt flakes BUY
- coconut oil BUY
Place masa, water, EVOO and salt into Thermomix bowl and blend 6 sec/speed 6. Knead 3 min/Interval/dough setting.
Divide dough into 14-16 balls about the size of a small plum.
If you have a tortilla press, press each ball into a tortilla and set aside with a piece of baking paper between each tortilla.
Preheat a large flat frypan on a medium heat for at least 10 minutes.
Use 1 tsp coconut oil per tortilla. Increase the heat to medium high and fry each tortilla for about 30-40 sec per side. They are quite delicate before cooking, so be gentle when turning.
Place onto a plate with baking paper between each one and keep warm until use. Or wrap in foil, keep in the fridge and then pop into a medium high oven for about 10-15 minutes to reheat before serving.
Coconut oil is not used generally in Mexican cuisine, but its high smoke point certainly works well to prevent sticking. You can use any oil of your choice.