MAKES ABOUT TWELVE 5- OR 6-INCH TORTILLAS
When your Baking Steel Griddle sits on top of your stove full-time, you can act as a short-order cook, delivering food on demand. One of the best and most crowd-pleasing things to whip up is corn tortillas. The possibilities are endless; from tacos to DIY tortilla chips, these are an addictive addition to your recipe arsenal.
The hot surface of the Baking Steel Griddle allows the tortilla dough to crisp on the outside almost instantly, forming a unique texture contrast with a soft interior and a slightly crisped but still flexible exterior. Serve these warm at your next build-your-own-taco night and you will win at dinner.
Note: This recipe calls for masa harina, a type of finely ground corn flour. It can usually be found in the Mexican or Hispanic section of supermarkets, or you can find it online.
225 grams (2 cups) masa harina
10 grams (2 teaspoons) fine sea salt
1¼ cups water, warm (about 105°F)
1. Place the masa harina in a large bowl.
2. In a separate medium bowl, dissolve the salt in the warm water. Pour over the bowl of masa harina, stirring with a wooden spoon until it is combined; you’re looking for a smooth but not sticky mixture.
3. Knead briefly by hand, then form the dough into a ball. Place in a lightly oiled bowl, cover with a damp towel, and let rest for 30 minutes to 2 hours.
4. Near the end of the resting period, position your Baking Steel or Baking Steel Griddle on the stovetop. Preheat on medium heat for 10 to 15 minutes, looking for a surface temperature of about 275 to 300°F, or until a few drops of water scattered on the hot surface dance when they hit the steel.
5. Grab a couple of sheets of parchment paper and a flat plate (or a tortilla press, if you happen to have one).
6. Pinch off golf-ball-size chunks of dough; roll each into a smooth ball. Set between two pieces of parchment and flatten a bit with your hand. Press down using a plate or a tortilla press to flatten the dough into a traditional tortilla shape. Remove the plate or press and peel back the parchment paper. Repeat with the remaining portions; you can reuse the parchment paper.
7. Transfer the rounds of dough, a few at a time, to the prepared Baking Steel, making sure that each has enough space so that they don’t stick together.
8. Cook for about 2 minutes on each side, keeping in mind that the second side will take slightly less time to cook than the first. As you remove the tortillas, stack them in a clean kitchen towel to keep them soft.
9. Store leftovers in an airtight container in the refrigerator for 3 to 5 days or freeze for up to 1 month.
EXTRA CREDIT Make them into crispy tortilla shells!
Many taco purists will tell you that soft taco shells are the only way to go. But sometimes you crave something crispy. Happily, it’s easy to transform these homemade corn tortillas into crispy shells; just follow these steps.
1. Remove the tortilla from the Baking Steel and lightly form it into a taco shape with your hands. Do this right after removing it from heat, when it is still fairly flexible.
2. Place a small piece of scrunched-up aluminum foil in its center so that it will keep its shape.
3. Repeat with the remaining tortillas you want to make crispy.
4. With the foil still in place to keep them open, toast the shells on the still-hot Baking Steel until they have crisped.
5. Fill them with the taco toppings of your choice.
Alternatively, after making tortillas, you can slice them into slivers and toast them on the Baking Steel Griddle with a little olive oil for easy DIY tortilla chips!