Authentic Soft Taco Tortillas

재료

2 cups masa harina (about 240 g)

1½ cups warm water (375 g or 375 ml)

½ teaspoon fine salt (3 g)

방향

In a large bowl, thoroughly mix the masa harina and salt.

Gradually add the warm water, mixing it through with your hands until a soft dough forms. The dough should feel like soft plasticine, it should not be sticky. If too wet add a little more masa harina and if too dry, add a little more water. You get it.

Cover and rest for 20 minutes.

Divide the dough mix into golf-ball-sized pieces of about 25–30 g for small tortillas or 45-50 g for larger. I prefer smaller but it's personal.

One at a time, put each ball in between two pieces of cling film, one on top of the other. Allow lots of space for the dough to expand as it flattens.

You can use a tortilla press, but I use a large, very heavy cast iron pan. Press down on each ball with all of your weight between the plastic sheets to get a very thin circular dish shape.

Carefully unwrap the tortilla, and put it on parchment or baking paper. Repeat, layering the tortillas with more parchment on top as you create them. I normally get two to three on each parchment sheet before needing another layer.

Bring a frypan up to a high heat, or two or three if you want to cook them all faster. Cook on the hot dry pan for 30–40 seconds per side, or longer if your tortillas are a bit thicker. The tortillas should puff slightly. When cooked, place in a stack on a plate or tray and keep wrapped in a clean tea towel so they steam and stay soft.

Serve immediately all the tortillas are cooked.

노트

Masa Harina:

Is the flour used in making tortillas, and is made from dried corn that has been treated with lime water. Fun fact: the process is called nixtamalization. It gives it a distinct flavor and makes it essential for traditional Latin American foods like corn tortillas, tamales, and pupusas. The difference is it forms a pliable dough, unlike regular corn flour or cornmeal, which are made from ground dried corn kernels. It is also incredibly quick and easy to work and is far more forgiving than wheat flours, which require some degree of understanding and expertise to ensure they are not overworked to get an optimal outcome. Super simple, super easy, super delicious. The trilogy of great street food.

How to Assemble a Proper Soft Taco:

Per taco:

1 warm corn tortilla

30–40 g pork carnitas

Pinch of finely diced white onion

Small pinch of fresh coriander

Salsa (1–2 teaspoons)

Optional squeeze of lime

That’s it!

No cheese, no lettuce, no tomato, or sour cream, for street-style next level tacos.

If you haven't been to Mexico and were brought up on supermarket type options, these tacos without Western extras are a revelation. This is where less is more and is why Mexican street food is rated amongst the best in the world.