I think most people could agree they hold a special place in their hearts for soft, pillowy tortillas. Whether it be corn or flour, tiny or big, delicately wrapped around a mound of tender carne asada, or smothered in a decadent mole- tortillas, good ones, can make the simplest meal perfect or steal the show in a festive feast. For me, tortillas as crazy as it sounds are “home” and such a big part of who I am.
Growing up in a family of 6 kids, often with teammates or neighbors at our table, a bean burrito was an easy and nutritious dinner my mom could get on the table fast and still put smiles on the faces of hungry kids with so many different likes and dislikes. Or a few dozen tacos picked up from King Taco and some horchata and we were really happy campers. Chorizo and egg burritos so often fit the bill for many mornings we were running out the door to various weekend practices and tournaments. Or one of my favorite ways to enjoy them, learned from my dad, is heated up directly over a gas flame with a schmear of butter or avocado. (You just can’t get that flavor heating it in a pan or skillet.)
Some of my favorite childhood memories involve my parents taking us across the border to Puerto Nuevo in Baja California to eat. The main attraction for most people who go there to eat is the lobster. I don’t even think the place we go has a menu, least I never saw one. It was always the same- succulent lobster steamed or with butter, and a side of rice, beans, and the most amazing tortillas you’ll ever eat. And of course if we were lucky, some Mexican soda. The flour tortillas though, to me, were why we drove so far and sometimes waited in crazy border traffic to get home. They were, are, that good. Handmade within sight and cooked to absolute perfection. If we could take any to go they usually didn’t last very long in the car with us.
Today, I found myself quietly in my kitchen while my littlest napped, making a batch of fresh corn tortillas. Real tortillas, definitely not corn, are not something easy to come by here. We (especially my burrito loving kids & taco obsessed husband) often crave them and so I try and make a big batch to freeze for easy meals. But today, I didn’t just crave them, I needed them. Today’s not just any day. Today is March 22nd. A day that forever changed my life six years ago. Six years seems impossible. But I guess that’s how grief works. Time indeed doesn’t heal all wounds. I miss my dad immensely. And the pain can still be overwhelming at times.
Being so honest and vulnerable is not something that comes easy to me. But I’m finding value in trying. As I was making the dough, that familiar smell instantly brought me back “home.” Then the taste, aroma and warmth of the first freshly cooked tortilla brought a small morsel of comfort and a smile. Food is powerful that way. Being so far from family, and in a “foreign” land I never got the chance to experience with my dad, makes today, here, all the harder. But I found a few moments of peace today not only on a beautiful walk by the seaside where we live, but in my kitchen quietly making tortillas. And my kids and husband were grateful to be the lucky recipients of my chosen therapy.
*In case anyone besides my mom, is actually reading this and is on this part of the world wondering where I got the masa harina to make the tortillas, unfortunately to my knowledge it’s not available here. I brought back a huge bag of Maseca when I came back from LA this summer. Masa harina is the only type of flour you can use to make real corn tortillas. Though, delicious flour tortillas can easily be made with ingredients found here and I hope to share that recipe soon.
Homemade Corn Tortillas
Ingredients
- 2 cups masa harina
- 1 1/2- 1 3/4 cups hot water
- 1/2 tsp kosher salt
- 2 tsps fresh lime juice
Instructions
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Combine the masa harina and salt in a large bowl.
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Pour in 1 1/2 cups hot water & lime juice. Mix with a spatula or spoon until it’s moist and forms a ball, but not sticky. Add the extra 1/4 cup of water, a bit at a time if necessary, or a little more masa harina if too wet. (It should feel like a slightly softer Play-doh.)
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Cover the bowl with a slightly dampened kitchen towel and let rest about an hour.
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When you’re ready to make the tortillas, portion off golf-ball sized pieces (I get about 15-16 pieces) and roll into a ball with your hands (keeping the rest of the dough covered while forming each one, also covering the rounds waiting to be cooked.)
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Flatten the ball of dough using a tortilla press, which you’ve lined with a large ziploc bag that is cut open so that it’s one big rectangle and you can lay it under the ball of dough and fold it over on top as well. This will make it easier to prevent sticking. (Alternatively you can use the folded bag, in the same manner like a folder surrounding the ball of dough and a rolling pin or a flat-bottomed pan and press down.)
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Place the flattened raw tortillas on a sheet of parchment paper. Start cooking them one or two at a time, while pressing the rest of the dough.
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When ready to cook, place one tortilla on an extremely hot skillet or griddle for about 45 seconds, flip & cook 45 seconds more. You want a few golden brown spots and for it to puff slightly when cooking the second side. (I like to cook mine slightly pale, with only a few brown spots, then re-heat later without drying them out.)
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Place the cooked tortillas stacked & wrapped up inside a clean kitchen towel. They will stay warm if serving somewhat quickly or can be quickly reheated on a hot pan for a few seconds.
Recipe Notes
*The dough is very forgiving. Add more water or more masa harina to get the right consistency. A few trials might be necessary to find your preferred tortilla texture.
*To store the tortillas, keep airtight in the refrigerator and reheat as needed or store in between small pieces of parchment paper in a freezer zip-loc bag and pull out however many you need at a time.
Sorry I’ve been slow to read these Amanda! But, today I randomly picked this one to peruse. At first I was impressed by the writing & sweet memories, and then…. tears. I’m so glad you’re able to find peace & make that heartfelt connection with “home” through the magic of your wonderful recipes. This was a beautiful tribute & one of these days I look forward to making these tasty treats!
Love you!
Thank you! Love you right back