Corn or Flour Tortilla Recipe

All-purpose flour: This is the base for making flour tortillas, providing a soft and pliable texture.

Masa harina: A finely ground corn flour used specifically for making corn tortillas, giving them their distinctive flavor and texture.

Salt: Enhances the flavor of the tortillas.

Warm water: Helps to bind the ingredients together and form a smooth dough.

When rolling out the dough for your tortillas, place a piece of parchment paper or plastic wrap on either side of the dough ball. This prevents sticking and makes it easier to achieve a uniform thickness.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour provides more fiber and nutrients, making it a healthier option while still maintaining a similar texture.

• all-purpose flour - Substitute with gluten-free flour blend: For those with gluten sensitivities, a gluten-free flour blend can be used to achieve a similar consistency without gluten.

• masa harina - Substitute with cornmeal: Cornmeal can be used as a substitute for masa harina, though the texture will be slightly coarser. It still provides a similar corn flavor.

• masa harina - Substitute with polenta: Polenta can also be used as a substitute for masa harina, offering a similar corn flavor but with a different texture.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, providing a slightly different mineral content and flavor.

• salt - Substitute with Himalayan pink salt: Himalayan pink salt offers a unique flavor and additional minerals compared to regular salt.

• warm water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the tortillas, making them more savory.

• warm water - Substitute with coconut water: Coconut water can add a subtle sweetness and additional nutrients to the tortillas.

• Allow the tortillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a piece of parchment paper between each tortilla to prevent them from sticking together.
• Store the tortillas in an airtight container or a resealable plastic bag. This helps maintain their freshness and prevents them from drying out.
• For short-term storage, keep the tortillas in the refrigerator. They will stay fresh for up to a week.
• For longer storage, freeze the tortillas. Lay them flat in a single layer on a baking sheet and freeze until solid. Then, transfer them to a resealable plastic bag or airtight container.
• When ready to use, thaw the tortillas in the refrigerator overnight or at room temperature for a few hours.
• To reheat, wrap the tortillas in a damp paper towel and microwave for 20-30 seconds, or heat them individually in a dry skillet over medium heat until warm and pliable.

• Wrap the tortillas in a damp paper towel and microwave them for 30 seconds to 1 minute. This method keeps them soft and pliable.
• Preheat your oven to 350°F (175°C). Wrap the tortillas in aluminum foil and place them in the oven for about 10 minutes. This method is great for reheating multiple tortillas at once.
• Heat a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This method helps to restore some of the original texture and flavor.
• If you have a gas stove, you can use tongs to hold the tortilla over the flame for a few seconds on each side. This gives them a slightly charred flavor and a bit of crispiness.
• Use a steamer basket over boiling water. Place the tortillas in the basket, cover, and steam for about 1-2 minutes. This method keeps them moist and soft.

• Mixing bowl: A large bowl used to combine the flour or masa harina and salt, and to mix in the warm water to form the dough.

• Measuring cups: Used to measure out the precise amounts of flour, masa harina, and warm water needed for the recipe.

• Measuring spoons: Used to measure the salt accurately.

• Rolling pin: Used to flatten each dough ball into a thin circle.

• Skillet: A flat-bottomed pan used to cook the tortillas over medium-high heat.

• Clean kitchen towel: Used to keep the cooked tortillas warm until ready to serve.

• Knife: Used to divide the dough into 8 equal pieces.

• Spatula: Used to flip the tortillas in the skillet to ensure even cooking on both sides.