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
- 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
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.
