Corn Tortillas (Perfect Puff, Masa Harina Brands, Skillet types)

Summary by Krater

This video provides a deep dive into making corn tortillas using various brands of masa harina and pan materials, detailing a two-pan cooking method to achieve consistent texture and puffing.

From the video

Answers: How do I make corn tortillas at home with different masa harina brands and achieve the perfect puff?

• Corn tortilla making
• Masa harina brand comparison
• Two-pan tortilla cooking method
• Tortilla dough hydration and kneading
• Pan materials for tortillas

Ingredients

• 200 g Masa Harina
• 2.8 g Salt
• 300 g Water
• 275 g Water for Bob's Red Mill

What it concludes

• Regular cornmeal cannot be substituted for masa harina as they are completely different products.
• Bob's Red Mill grinds their flour coarser, giving tortillas a very satisfying mouthfeel and preventing sogginess after filling.
• Even expensive masa harina like Masienda costs about as much as one taco when eating out.
• Two small skillets set over fair low and high heat are much better than a large griddle for even heat distribution when cooking tortillas.
• Steaming tortillas in a pot lined with paper towels after cooking is essential to prevent them from turning too stiff.
• Corn tortillas only stay fresh for so long, so it is best to practice with small batches.