Cody Casey
Corn tortillas are traditionally made with masa harina corn flour, which is made from nixtamalized corn. However, some people have experimented with using P.A.N. pre-cooked white corn meal to make tortillas, with varying degrees of success. While you can use P.A.N. flour to make a type of flatbread, it is not suitable for making authentic tortillas. For flour tortillas, a combination of flour, oil or fat, water, and salt is used to form a dough, which is then cooked on a pan or skillet.
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What You'll Learn
P.A.N. pre-cooked white corn meal can be used to make tortillas, but it is not the standard
P.A.N. pre-cooked white corn meal is not made using the nixtamalization process, and so it is not the standard ingredient for making corn tortillas. However, it can be used to make a type of flatbread, which could be used in a similar way to tortillas. For example, one source suggests using P.A.N. to make arepas, empanadas, bollitos pelones, and a dessert called majarete.
If you want to make corn tortillas, it is possible to use a pre-cooked white corn meal, but you must ensure that it is specifically a pre-cooked corn meal and not a standard corn meal used for corn bread. One source recommends using hot water and salt, slowly adding the pre-cooked corn meal until a dough is formed. The dough can then be divided into balls and flattened using a tortilla press or a heavy skillet.
Flour tortillas, on the other hand, are made with wheat flour, oil or fat, salt, and water. The dough is formed and then left to rest before being cooked in a hot pan for around a minute on each side.
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Corn tortillas are made from masa harina corn flour
To make corn tortillas from masa harina, start by adding 2 cups of masa harina and 1/2 teaspoon of salt to a mixing bowl. You can adjust the amount of salt to your taste. Next, add 1 cup of warm water and stir until the water is absorbed. You can use water that is around 100 degrees Fahrenheit, or simply use the hot setting on your faucet. Warm water is recommended as it helps to activate the small bits of pericarp (corn skin) in the masa flour, which aids the masa in binding. Once the water is absorbed, continue to add the rest of the water incrementally, a couple of tablespoons at a time, stirring regularly, until the flour melds into a dough. If the dough is sticking to your hands, simply add a few sprinklings of masa harina to dry it out. Conversely, if the dough is still crumbly, you can add splashes of water until it becomes cohesive.
Once the dough is ready, separate it into golf ball-sized chunks to make tortillas that are approximately 4 inches across. You can then flatten the dough balls using a flat-bottomed pan or a tortilla press. If using a tortilla press, place a sheet of plastic down first, then place one ball of masa on the plastic and press down slightly to flatten. The tortilla press provides even pressure, making perfectly round, thin tortillas.
Once your tortillas are flattened, heat a comal or nonstick skillet on the stove to low-medium heat. Place the flattened tortillas on the pan and cook for around 1-2 minutes on each side, or until browned in places and dry around the edges. If the pan smokes or browns the tortillas too quickly, turn the heat down. Transfer the cooked tortillas to a dishcloth and cover them, then continue with the remaining tortillas, adjusting the heat as needed.
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Flour tortillas are made with wheat flour
Wheat flour tortillas have been a staple food in Mexico and Central America for a long time and have gained popularity in other parts of the world. In Northern Mexico and the United States, "tortillas" are often understood to mean wheat-flour tortillas. Wheat flour tortillas are also used in many restaurants in a variety of non-Mexican and Mexican recipes.
To make the dough, combine the flour with the fat in a large bowl until it looks crumbly. Dissolve the salt in warm water and then pour this salty water into the flour-fat mixture and stir until a shaggy dough forms. If the mixture seems dry, add a bit more water. When the dough comes together, transfer it to a floured work surface and knead until smooth, which should take about 2 to 5 minutes.
After kneading the dough, cover it and leave it to rest for at least 15 minutes and up to 2 hours. You can also place the dough in the refrigerator for up to three days. About 30 to 40 minutes before you plan to cook the tortillas, take the dough out of the fridge and let it come to room temperature.
Once the dough has rested, heat a pan to high heat on your stove top. Lightly dust your work surface with flour and roll out the dough into very thin circles. Make sure the dough isn't sticking to the rolling pin or the work surface, and dust with more flour as needed. You know the tortilla is ready to be cooked when it has been rolled out thin and isn't tearing.
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Corn tortillas are gluten-free
When buying corn tortillas, it is important to read the labels carefully. While corn tortillas are typically gluten-free, some may contain wheat or other gluten-containing ingredients. This is especially common in certain regions, such as the UK, where many supermarket corn tortillas are made with a blend of corn and wheat flour. To ensure that the tortillas are gluten-free, look for products that are specifically labelled "gluten-free" or those that contain only corn as an ingredient.
Even if a product is labelled as a "corn tortilla", it may still contain wheat or gluten. For example, some restaurants and stores may offer "corn" tortillas that are actually made with a mix of corn and wheat flour, assuming that customers are not concerned about gluten as long as the tortilla contains some corn. Therefore, it is always a good idea to double-check the ingredients and, if in doubt, opt for products that are clearly labelled as gluten-free.
Making corn tortillas at home is a great way to ensure they are gluten-free. By using gluten-free masa harina corn flour and following a simple recipe, you can create delicious and safe tortillas for your family. Homemade corn tortillas can be a fun and bonding experience, allowing you to experiment with different fillings and toppings while enjoying wholesome and healthy dishes.
In summary, corn tortillas are naturally gluten-free, but it is important to be vigilant when purchasing them to ensure they do not contain any wheat or gluten. Opting for labelled gluten-free products or making them at home with gluten-free corn flour are the best ways to guarantee a safe and enjoyable gluten-free meal.
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Flour tortillas are best cooked on a cast iron or black steel pan
While making tortillas, the choice of cookware is crucial to achieving the perfect texture and taste. For flour tortillas, a cast iron or black steel pan is the ideal option. Here's why:
Cast iron and black steel pans are renowned for their exceptional heat retention properties, ensuring a consistent temperature throughout the cooking process. This even heat distribution is essential for creating the characteristic brown spots on tortillas, indicating that they are cooked to perfection. The pans' ability to maintain a steady temperature also prevents the tortillas from burning or sticking, making them a superior choice over other cookware options.
Another advantage of using cast iron or black steel pans is their natural non-stick properties. With proper seasoning, these pans develop a protective layer that prevents food from sticking, reducing the need for excessive oil or butter. This not only promotes healthier cooking but also ensures that the tortillas retain their delicate texture without becoming greasy.
The weight and thickness of cast iron and black steel pans are also beneficial for tortilla-making. The substantial weight helps distribute heat evenly, while the thickness ensures that the pan holds heat well, providing a stable cooking surface. This stability is crucial for achieving consistent results with each batch of tortillas.
Additionally, cast iron and black steel pans offer versatility in terms of cooking techniques. Whether you are frying, grilling, or baking your tortillas, these pans can handle a wide range of temperatures without warping or losing their effectiveness. This adaptability makes them a valuable investment for any home cook or professional chef.
When using a cast iron or black steel pan to make flour tortillas, it is essential to follow a few key tips. Firstly, preheat the pan over medium to medium-high heat for about 15 minutes before cooking. This ensures that the pan reaches the optimal temperature range of 400-500°F (204-260°C). Secondly, use only a minimal amount of oil or butter when cooking tortillas. A light coating or brushing of oil is sufficient, as too much can lead to a "fried" texture and an oily taste. Lastly, be sure to adjust the heat as needed. If the pan starts to smoke or brown the tortillas too quickly, reduce the heat slightly to maintain control over the cooking process.
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Frequently asked questions
Yes, you can use any type of flour to make tortillas, including all-purpose flour, whole wheat flour, and spelt flour. However, corn tortillas are typically made from masa harina corn flour or pre-cooked white corn meal.
Corn tortillas are made from corn flour or corn meal, while flour tortillas are made from wheat flour. Corn tortillas are gluten-free and have a milder taste and higher moisture content, making them more pliable and easy to work with. Flour tortillas, on the other hand, are more recent additions to the Mexican kitchen and are typically softer and more pliable, making them perfect for folding and wrapping.
Tortillas can be cooked in a non-stick skillet, comal, or griddle over medium to medium-high heat. It is important to get the heat right to ensure that the tortillas cook evenly and do not burn. The pan should be hot but not smoking, and the tortillas should be cooked for about 30 seconds to 1 minute on each side, depending on the desired level of browning.
