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Corn Tortillas (4 Ways)

Print Recipe
Cuisine Mexican
Keyword cornbread, tortillas

Ingredients

White Corn

  • 1.5 cup white corn flour harissa
  • 1 cup lightly warmed water (lukewarm)
  • Pinch of salt

Hibiscus

  • 1.5 cup white corn flour harissa
  • 1 cup lightly warmed hibiscus water (lukewarm) *
  • Pinch of salt

Turmeric-Cayenne

  • 1.5 cup white corn flour harissa
  • 1 cup hot water
  • Pinch of salt
  • ¼ tsp pepper
  • ½ tsp turmeric powder
  • ⅛ tsp cayenne pepper

Cilantro

  • 1.5 cup white corn flour harissa
  • ¾ cup lightly warmed water (lukewarm)
  • Pinch of salt
  • ⅛ cup Cilantro paste *

Instructions

  • Add water to a pot and heat
  • Into a medium-sized bowl add flour harissa and salt (and extra ingredients for the variations), mix to combine
  • Stir in the hot water and mix thoroughly
  • The dough will seem dry at first, then continue to dampen with mixing
  • Form the dough with your hands to create a small loaf shape
  • Set dough in a bowl and cover with a top (loosely). Or, cover bowl with a damp cloth (cover completely)
  • Allow dough to sit for 10 minutes
  • Heat your comal/cast iron skillet/pan on medium-high heat
  • After the 10 minutes is up, begin breaking a part small portions of the dough (about 8-10 sections)
  • Shape the dough portions into balls, rolling them between your palms
  • Press your tortilla balls to 4-5 inches round
  • Heat your pressed tortillas on the skillet when warmed for about 1 minute on each side (until they form brown spots and slightly bubble)
  • Place cooked tortillas between 2 clean kitchen cloths- to retain heat and shape
  • Serve immediately, warmed

Pressing the Tortilla: Method 1

  • Make 2 parchment paper squares
  • Cut a piece of parchment paper into (2) 7-10 inch squares
  • Place the dough ball between both parchment squares
  • Press down on the balls with the base of a bowl/plate to flatten them into 4-5 inches circles
  • Gently peel off the layers of parchment paper *

Method 2

  • Make 2 parchment paper squares
  • Cut a piece of parchment paper into (2) 7-10 inch squares
  • Layer parchment paper, dough ball, parchment paper on the plate of your tortilla press
  • Press tortillas to create 4-5 inch rounds
  • Gently peel off the layers of parchment paper

Notes

I made this batch of tortillas on the thicker side. Feel free to thin them out  to your liking.
If your dough sticks to the parchment paper it is either too thin, or too wet - roll it back up and start again. First, making the tortillas thicker - Second, making them drier by adding more flour harissa.
Make sure your griddle/comal/skillet is heated before you add the tortillas.
The amount of warmed water needed varies depending on the harissa you’re using. So, i suggest adding in the water to the bowl last. Half of the water at first, then tablespoon in the rest until the dough is formed (not sticky).
If you’re dough is sticky, keep sprinkling more harissa little by little to the dough - kneading lightly as you go.
Get creative and mix two colors together before pressing (make 2 half balls-squash them together-then press like usual.
To make hibiscus water, steep dried hibiscus in water.
 
To make cilantro paste, blend/mash together ⅛ C cilantro  and ½ tbsp olive oil to make a paste