Tacos are only as good as their tortillas. If you want to take your tacos to the next level, learning how to make fresh tortillas that puff up like a pillow is essential. Here’s my complete guide to achieving the tortilla puff almost single every time.
The recipe
For one tortilla with a 12-15cm (5-6 inch) diameter, you’ll need:
- 1 part masa harina / 15g (nixtamalized corn flour, e.g. Maseca Amarillo)
- 1.5 parts warm water / 22.5ml
This gives you a 37.5g tortilla dough ball.
To make 10 tortillas, you’ll need:
- 150g masa harina
- 225ml water
The Process
1. Prepare the Dough
Mix the masa harina and warm water, then knead for 2-3 minutes to evenly distribute the water. This is enough since there’s no gluten to develop. The dough should feel like fresh playdough; it shouldn’t crack when squished and shouldn’t stick to your fingers. If the dough is too moist, add more masa harina. If it’s too dry, add a sip of water. Masa harina is very forgiving.
2. Shape the Dough Balls
Roll the dough into balls, each about the size of a ping pong ball or 37.5g. Place them in a bowl and cover with plastic wrap or a damp towel to keep them moist.
3. Preheat the Pan
Heat up a skillet or frying pan to around 220°C (430 °F). It should be medium hot, not smoking hot. Do not use oil. A pan with low sides makes it easy to turn the tortillas. I’m using a crêpe pan with the heat set to 6.5 out of 9 on my stove.
4. Press the Tortilla
Press a dough ball using a tortilla press, or a heavy pan or pot. Place parchment paper or a cut plastic bag below and above each dough ball to prevent sticking. Press until the dough is 1-2mm thick in diameter. Cover the remaining dough balls at all times to keep them moist.
Gently peel off the top paper, place the tortilla on your palm, and peel off the other side. If it breaks, roll it up and press it again. The tortilla shall be flawless.
5. Cook the Tortilla
Lay the tortilla into the hot pan and cook it for 30 seconds. Then turn it swiftly but carefully to avoid cracks. The tortilla needs to be sealed to trap steam inside.
After another 30 seconds, turn it again. Your tortilla should start to puff up! 🥳 Leave it puffing for around 15 seconds. If you prefer a bit of browning on the other side as well, turn it one more time before removing it from the pan.
Remember: Timing is critical! Leaving it for too long on one side will dry out the tortilla. No moisture = no puff. 😢 Bonus tip: If your tortilla still doesn’t puff up, give the edges a little press with a spatula and try flipping it. You may also consider adjusting the temperature of your pan slightly for the next tortilla.
6. Steam the Tortillas
The tortillas aren’t ready to serve just yet! Once cooked, place them in a tortilla warmer or a bowl with a damp towel. Let them steam for at least 2 minutes. This is an essential step to ensure they’re pliable and stay warm.
If you’re not planning to eat the tortillas right away, skip steaming them. Instead, let them cool down and then store them in a plastic bag with a dry towel in the fridge.
When you’re ready to enjoy them, you’ll need to restore their moist and warmth. Place them in your tortilla warmer or bowl with a damp towel, then microwave on 800W for about 45 seconds and let them steam.
Conclusion
Mastering the tortilla puff takes some precision and a little practice, but it’s definitely worth it. Follow these steps, and you’ll be making delicious, restaurant-quality tortillas at home in no time. Happy cooking! 🌮
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