Tortilla dough

Tortillas are a staple on the Mexican table. The dough is simple to make using white masa harina flour and water, with a little salt and oil. Tortillas can be grilled for use as tacos or as an accompaniment to any meal. In addition they can be fried and used as tostadas or quesadillas or baked or fried and used as masa corn (tortilla) chips.

INGREDIENTS

300g fine white masa harina flour

1 teaspoon sea salt

450ml water

2 teaspoons vegetable oil

METHOD

Combine the flour and salt using an electric mixer fitted with a dough hook.

Mixing at medium speed, gradually pour in the water and oil to make a dough. Work the dough until it comes away clean from the side of the bowl. Form a ball and press to flatten – when the dough is the right consistency it should not split at the sides. Add a little more water if necessary.

Shape the dough into 24 or 12 even-sized balls, depending on whether you are making small tortillas for tacos, or larger ones for quesadillas or tostadas.

Using a tortilla press, flatten the balls between 2 sheets of baking paper, creating thin discs. Alternatively, roll out between the baking paper using a rolling pin – but your discs will not be so perfectly round.

Ideally heat a cast-iron or non-stick frying pan over medium– high heat. Cook the tortillas for 1 minute on each side, until they are light golden.

For bocoles: Prepare a third of the dough recipe as per the method above, adding only 100 ml water, to prepare a very dry dough that can be shaped into a ball.

PAUL’S TIP

Tortillas can be prepared in advance and frozen. Simply par-cook and layer the tortillas between pieces of plastic wrap or baking paper. Wrap tightly in plastic wrap and freeze for up to 1 month.

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