this post was submitted on 26 Apr 2025
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Get your tortilla flour of choice. I buy Maseca Blue, but have had good success with others.
5 parts flour, 4 parts water.
I usually do a cup of flour and eyeball 80% of a cup water leaning on the light side. Mix and feel the texture. I like it to be wetter, feeling like clay after mixing. I look for large cracks, not sandy breakup.
I know this is all conceptual, but cooking be that way sometimes.
You can get a cast iron or wood tortilla press for under 15 bucks at your local thrift store. If not, roll them or press between pans, I guess.
Some people use plastic between the press to prevent sticking. After doing this a few years, I prefer parchment paper. Don't throw it out between uses, it gets better every time.
Heat a comal or cast iron pan. No oil. NO OIL. flip it into the pan and don't fuck up. If it folds on landing, scrap it. It's toast, literally. Learning this is the hardest part.
This is your lesson here. Bayless, despite being a gringo, is the man. https://www.youtube.com/watch?v=4JBHQS-DEbI
Thank you very much! I’m going to give this a shot!