Tasty RV Eats -> Home-Made Tortillas
I’ve been thinking about introducing a cooking section to our blog for ages. Those of you who know us, already know we are massive foodies and pretty serious about what we eat. Paul is a gifted cook (yes, I’m a lucky, lucky gal) and actually makes the majority of our food on the road although I’ve got a special talent for baking & veggies. We home-cook 95% of the time and almost always use fresh, local ingredients.
We firmly believe that you can make anything in an RV that you can in a regular kitchen, despite the smaller space and we think it’s a fun challenge to figure out how. RV cooking is one of our passions! I’m not sure how far we’ll go with this series, but I’m going to give it a try and see where it takes us.
So, as an introduction today I’m going to talk about home-made tortillas. Now, I can already see half of you out there shaking your heads and wondering WHY we’d go through the trouble of making tortillas when you can buy them for peanuts at the supermarket.
There’s really only one reason -> they taste frikkin’ AMAZING. I mean like absolutely mind-blowing amazing. They are aromatic, melt-in-you-mouth corn scrumptious yet they’re super flexible/strong and can handle ANY level of topping (seriously, you can pile them high). Lastly they’re ridiculously easy to make needing only 3 ingredients. Having now eaten them 4-5 times I can never see any reason why we’d ever buy supermarket tortillas again. So, here you go…
Home-Made Tortillas (makes 8)
Total time ~30 mins
4 oz Masa Harina (we like Bob’s Red Mill)
~2/3 cup water
1/2 tsp salt
- Mixing Bowl
- Digital Scale
- Cast Iron Pan or Skillet
- Tortilla Press (optional -> you can also use a plate)
We have an antique cast iron pan that we bough on eBay for $20, although THESE MODERN LODGE pans are also very nice. Our Tortilla Press is THIS 6.5″ ONE and works perfectly for us. If you also want to make flour tortillas you can look at the BIGGER 8″ VERSION, but the smaller one is sufficient for us. Our digital scale is THIS SUPER SLIM version which we’ve had for years and stores wonderfully in the RV. I particularly like that this scale has a pull-away display (so you can still read the display with big bowls) and offers both metric & US measurement.
- Weigh out the Masa Harina using your digital scale into a mixing bowl. Add salt.
- Start with 1/2 cup water and mix/knead the dough with your hands. Keep adding water (up to ~2/3 cup) and mixing until the dough comes together. It should form a solid ball with just a touch of tackiness, but should not be gooey or stick to your hands. If you accidentally add to much water, just add a bit more of the masa. If the ball breaks apart and doesn’t stick together, add more water. In moist environments (e.g. the PNW) you might need less water, in dry environments (e.g. the desert) you might need a tad more, so play around until it feels right.
- Let dough sit for ~5-10 mins to completely absorb the water.
- Roll dough into a log and cut into 4, then cut those 4 pieces in half (so, 8 pieces in total). Roll these pieces into mini-balls.
- Pre-heat your cast iron on med heat. Give it a few minutes to get hot. You’ll be using the pan DRY (so, no oil)
- Press the first ball in your tortilla press (or use a plate). We use two halves of a cut open zip-lock bag inside the press (one 1/2 on top and one 1/2 on bottom) to keep the dough from sticking to the sides and make it easier to take out. Once pressed we just take the tortilla out of the press on the plastic & peel it off the ziplock into the pan.
- Cook the tortilla on the dry, hot pan for ~1 min, then turn it and cook it for ~1 min on the other side. You can “press down” on the tortilla with your spatula to get it to fluff up a bit.
- Put your tortilla in a cloth-covered container to keep warm while you cook the next one. Repeat until done!
- Use the finished tortillas in taco’s, enchillada’s, tostada’s or just dip the soft, warm, tantalizing creations in your favorite salsa and eat ’em straight. !A COMER, EAT!!!!
Putting Together The Dough (Steps 1-3)
Pressing & Cooking The Tortillas (Steps 4-8)