Masa Harina and EVOO Tortillas

Makes 14-16 Prep Time 3 minutes   Cook Time 1 minutes   Rated:

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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Need

Do

1  

Place masa, water, EVOO and salt into Thermomix bowl and blend 6 sec/speed 6. Knead 3 min/Interval/dough setting.

2  

Divide dough into 14-16 balls about the size of a small plum.

3  

If you have a tortilla press, press each ball into a tortilla and set aside with a piece of baking paper between each tortilla.

4  

Preheat a large flat frypan on a medium heat for at least 10 minutes.

5  

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.

6  

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.

7  

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.

Served with

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