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Mexican Food 101: Flour and corn tortillas
In honor of Mexico’s bicentennial this month, we’re dedicating the Sept. 8 food section to all things gustatory about our neighbor to the south. This Mexican Food 101 series will highlight a few traditional dishes you might want to make at home.
You can’t talk about Mexican food without starting with tortillas. Although tortillas made with wheat flour are more popular north of the border, corn tortillas made from masa (dough) are used in nearly every corner of Mexico. (Corn masa is also the base for dozens of other dishes including tostadas, sopes, totopos, gorditas, tlacoyos, tamales and even desserts like the gorditas de piloncillo.)
Unlike many parts of the U.S., you can buy above-average corn and flour tortillas in many grocery stores and markets in Austin, but, like bread, it’s worth making your own for special occasions or if you’re entertaining guests who will appreciate a freshly made tortilla.
Some stores, such as Fiesta, sell prepared masa for tamales, but El Milagro, the tortilla factory at 910 E. Sixth St., sells some of the best masa ground specifically for tortillas for 55 cents a pound from 5:30 to 11 a.m. Mondays through Saturdays. You can also prepare your own masa by using store-bought masa harina (one popular brand is called Maseca).
Flour tortillas
2 cups flour (bread flour will result in a better texture)
1 tsp. baking powder
1 tsp. salt
1/3 cup lard or shortening
2/3 cup hot water
Stir together flour, baking powder and salt in a bowl. Cut in the lard or shortening with a pastry cutter, a fork or your fingers under the mixture is crumbly. Slowly pour in hot water, stirring to combine. Lightly knead dough for 30 to 45 seconds, until the dough isn’t as sticky, but don’t let it get tough. Cover with a towel and let rest for about 30 minutes.
For both flour and corn tortillas, roll dough into golf-ball sized spheres and cover with a towel. While the balls of dough are resting, heat a comal or cast iron skillet over medium-high heat. In a tortilla press or with your hands or a rolling pin, flatten one of the balls of dough until it is less than 1⁄8-inch thick but not too thin that you can’t pick up with your fingers. Place on the hot pan and cook on each side for 30-40 seconds. Remove when tortilla is still soft and dotted with brown spots but not smoking. Start a pile and cover with a towel to keep warm.
Top photo by Alberto Martinez for the Austin American-Statesman.
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