Corn tortillas

This is an excellent project to try with a bunch of friends. Freshly cooked tortillas take only a few minutes to make, and taste intensely of corn, a little smoky from the dry-frying, and really fresh. Fill with one of the fillings suggested at the end of the recipe, or here, then crack open a beer and stand back and admire your handiwork.

Tortillas freeze really well, so make a big batch and store some in the freezer; when you need them, simply reheat them in a dry hot pan with a sprinkling of water added.

You’ll need a special flour called masa harina to make proper tortillas (don’t try it with polenta because it won’t work). Masa harina is made from corn that has been treated with lime via a process called nixtamalisation, which makes it easier to digest and more nutritious. You can find it at specialty food stores.

MAKES: 20

INGREDIENTS

500 g (1 lb 2 oz) masa harina

1 teaspoon sea salt

500 ml (17 fl oz/2 cups) water

1 tablespoon olive oil

EQUIPMENT

large mixing bowl

fork or wooden spoon

tea towels

tortilla press or a rolling pin

baking paper

small frying pan

TORTILLA METHOD

1.	Combine dry ingredients: Pour the masa harina and salt into a large bowl and stir until well combined. Add water: Add the water and oil, then mix to combine, using a fork or wooden spoon. Once the mixture is shaggy and still a little wet, tip it onto a floured work bench.

2.

Knead: Quickly knead until the mixture comes together in a ball and is the consistency of soft playdough. If it is a little sticky, just add a pinch more masa harina. To test if you have the right amount of water, make a walnut-sized ball of dough and gently squeeze it. If it cracks, you need a touch more water. If it doesn’t, you’re right on track.

3.	Leave to rest: Cover with a damp tea towel and leave to relax for 15 minutes, or a few hours if making ahead.

4.

Roll into balls and flatten: Moisten your hands and divide your dough into 20 evenly sized balls. If you are using a tortilla press, place a ball of dough between two sheets of baking paper, place in the tortilla press and gently press to squeeze shut. If you don’t have a press, flatten the ball into a disc, place between two sheets of baking paper and roll into a round about 5 mm (¼ inch) thick; take care to make them as thin as you can, otherwise they will be tough.

5.

Fry: Heat a small frying pan until hot; you won’t need any oil. Flip the tortilla off the baking paper onto your hand, then into the pan, and fry for about 30 seconds per side. Don’t be tempted to move the tortilla as soon as you put it into the pan, as it will stick a bit at first. Keep warm and eat: Stack your tortillas under a dry tea towel to keep them warm until you are finished.

HOW TO USE

• Place some shredded cheddar cheese and thinly sliced chorizo between two tortillas, then fry in a dry hot pan for an amazing toastie.
• Cut leftover tortillas into eights and fry in very hot oil to make traditional tortilla chips for nachos; you could also bake them until crisp.
• Wrap your tortillas around tasty fillings like crumbled chorizo sausage, thinly sliced steak, smoked chicken, grilled white fish or pulled pork; add some shredded cabbage, radish, coriander (cilantro), a crumbling of sharp white cheese and a big fat squeeze of lime juice.