I’m getting excited because evites are starting to go around for the 4th of July. My husband and I are trying to decide where we’re watching fireworks, what we (I) are cooking to bring, and how we’re going to get to a pool. But part of me just wants to stay home, make some sangria and make fish tacos. It’s funny – I can be too lazy to drive somewhere, but totally inspired to make something like tortillas from scratch.
Whether it’s the 4th of July or some other night, I’m definitely getting this tortilla press from Williams-Sonoma.
And am going to attempt to make these corn tortillas.
Corn Tortillas from Bon Appetit
You Will Need:
- 2 cups (or more) masa (corn tortilla mix; preferably Maseca brand)
- 1/2 teaspoon kosher salt
- Vegetable oil (for brushing)
Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel firm and springy and look slightly dry (think Play-Doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
Measure 1 heaping Tbsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
Heat a large cast-iron skillet over medium-high heat; lightly brush with oil. Cook 2–3 tortillas until charred in spots and edges start to curl, 1–2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.
What to put inside? Try these recipes:
- Bobby Flay’s Fish Tacos
- Grilled Veggie Tacos
- Michael Chiarello’s Chicken Tacos
- Grilled Skirt Steak Tacos