Let’s get pressing! Tortillas are a fun food! You can fill them, wrap them or just load them up with a pile of good foods. Tortillas are best when homemade. Read why in our Tortilla Tutorial. We started making Corn Tortillas, then discovered Sweet Potato Cassava Tortillas which led to creating the Potato Tortilla. Basically the tortilla dough is made and shaped into balls which are rolled flat into thin circles. It’s much easier and a lot more fun to use a tortilla press. There are many kinds available on the market. We use a Victoria 8-Inch Cast Iron Tortilla Press.
MAKING THE DOUGH
We always insist on organic ingredients but it’s even more important with corn which can be genetically modified. Please buy organic corn and corn products.
2 cup organic masa harina (we use Bob’s Redmill)
1 1/2 cups hot water (or more)
Parchment paper, baking paper or waxed paper
- Heat the water so that it is warm or hot, but not scalding.
- Pour masa harina in a bowl. Slowly add water to make a firm, springy dough. You may want to use your hands to knead it. If the water is really hot you will need to wait until it has cooled enough to handle. Bob’s Red Mill recommends 1 1/2 cups to 2 cups water. I find that 2 cups makes the dough too wet and sticky and very difficult to manage. If the dough sticks and rips when you try to roll it or press it, it is too wet.
- Let rest for about an hour covered with a damp towel.
Sweet Potato Cassava Tortillas
Depending on the type of sweet potato you use will affect the color of your tortillas. Your tortillas can be peachy, light or dark orange or deep purple! Depending on how you have cooked your potatoes and what kind they are will determine how much cassava flour you will need. If my mashed sweet potatoes are very moist, I use a lot more flour. If the sweet potatoes are dry, I use very little.
1 cup mashed, cooked sweet potatoes. If organic, no need to peel them.
cassava flour (approximately 1 cup)
- Put the mashed sweet potatoes in a bowl. Slowly add in the cassava flour. Start with about 1/2 cup. Knead the dough with your hands. Add enough flour to make a smooth dough that is not sticky.
- Dough does not need to rest. It’s ready to roll!
These may be my favorite. They taste like potato pancakes but you can roll them, fold them or use as a wrap, filling them with sautéed onions, mushrooms, veggies, greens, beans, guacamole, vegan cheese, anything that goes with potatoes. Again, like with the Sweet Potato Cassava Tortillas above, depending on how you have cooked your potatoes and what kind they are will determine how much flour you will need.
1 cup mashed, cooked potatoes, we use Yukon Gold. If organic, there’s no need to peel them.
potato flour (approximately 1 cup)
- Put the mashed potatoes in a bowl. Slowly add in the potato flour. Start with about 1/2 cup. Knead the dough with your hands. Add enough flour to make a dough. This dough does not have to be as smooth, it’s typically a bit lumpy when I make it. It’s a gummier dough than those for the Corn and Sweet Potato tortillas.
ROLLING OR PRESSING THE DOUGH
- Preheat a griddle or crepe pan to medium-high heat.
- Take enough dough to roll into a ball about 2 inches in diameter.
- If using a rolling pin, place the dough between two sheets of parchment paper, baking paper or waxed paper, flatten it and roll it into a thin circle about 6 inches in diameter.
- If using a press, following its instructions. We use two sheets of parchment paper, baking paper or waxed paper, placing one on the bottom of the press pan and the other on the top, so that the dough won’t stick to the press. Some prefer to use plastic zip lock bags. We prefer not to use plastic! Place a ball of dough on the lined bottom pan of the press and close the press.
- Lift off the top sheet of paper and carefully peel the tortilla off the bottom paper.
- Cook for about 1 minute. Flip and cook the other side for another minute.
Watch how to make your own tortillas using a press.
Can’t view the video below? Click here instead.