Shop bought corn tortillas here is Oz have a nasty habit of splitting and being rather similar to cardboard in texture so I now make my own.
I invested in a tortilla press a while ago and the boys happily work in the production line to make bigger batches of these. If you don’t have a press, don’t panic, a couple of heavy books will work a treat too!
This recipe makes 12 tortillas but I usually triple the recipe as the tortillas will last for a week in a sealed bag or a few months wrapped well in the freezer.
220g masa lista, Mexican corn flour
325mls warm water
1 teaspoon smoked paprika
a pinch of cayenne powder
a pinch of salt
Weigh the flour, smoked paprika and cayenne into a large bowl.
Pour the water in and using your hands, mix to form a dough.
Knead gently and then divide into twelve portions and roll into balls.
Heat a frying pan over a high heat. Do not add oil.
Take a piece of baking parchment that will fit over the press, top with one of the dough balls and then top with another piece of parchment.
Pull down on the press to flatten the dough.
Once the pan is very hot, peel the parchment from the dough and place it in the pan.
Cook for 30 seconds and then flip, cook again for 60 seconds and then flip one last time and cook for 30 seconds.
Set aside, covered in a clean tea towel and continue cooking the remaining tortillas.