Hand Pressed Tortillas
For me, travel has become all about people. It has become about spending time in homes and doing life simply, observing the rhythms of their culture, and following suit.
We have some incredible friends in Costa Rica. They loved us well from the moment we stepped across the threshold into their home. The first night we spent with them was shared over pizza boxes and soda cans, watching family videos and cell phone pictures of life from Pennsylvania.
Nearly three years had passed and we found ourselves back in their warm home, this time making a meal together.
Tortillas are served with nearly every meal in their household and I watch closely as our hostess mixes the Masa. She forms the dough, round and firm, and presses it out, showing me the technique she has undoubtedly perfected over years of repetition.
Left hand cups the edge, right hand flattens from palm to fingertip. Spin, repeat.
Left hand cups the edge, right hand flattens from palm to fingertip. Spin, repeat.
She motions for me to join her and my hands replace hers at the small counter where she works. I flatten and spin, flatten and spin, flatten and spin before declaring, “Perfecto!”, releasing my hands from the soft dough. She laughs and gently nudges me over, her hands correcting the unrefined edges of my tortilla.
We smile and our eyes lock.
This. This is what food does. It makes a way for strangers to become family. For hearts to be positioned humbly, myself as the pupil, my friend as the teacher.
Her husband stands close by, applauding my efforts, while his daughter holds my iphone on an angle, camera rolling. We flip my imperfect tortilla onto the black cast iron pan, and it sizzles.
This is a simple recipe. The flavors aren’t meant to be distinct. Tortillas are like the quiet but essential foundation on which an entire meal can be built. They remind me of crepes in their versatility, pairing well with both sweet and savory dishes.
Let’s be honest, they can be bought pre-made and will work just fine, but there is time to savor, in the making. There is time to pray over the recipients of the meal, time to play with the tiny fingers who want to help. It’s a family affair, so let it be such.
Oh and one more thing. You can find the ingredients quite easily in the ethnic section of any grocery store, but if you want to make more of the experience, buy the Corn Masa flour locally at the Latin market, maybe even challenge yourself to only speak Spanish from the moment the bells on the door chime, announcing your arrival. You may just get a few free pieces of candy smuggled into your bag, like we did… a pleasant surprise when you get home.
Homemade Tortillas
2 cups of corn masa flour
1 1/2 cups of warm water
a pinch of salt
2 tablespoons of softened butter
Mix the corn masa, salt, and softened butter together, before slowly pouring warm water into the mixture. Add the water a bit at a time, stirring and blending the ingredients as you go. After most of the water is mixed in, use your hands to form the mixture into a soft dough.
Once your dough is pliable and soft, break it into smaller portions and form balls that can be pressed out. Starting with a single dough ball, use your palm to flatten it against a piece of parchment paper. Then moving in a circular pattern, begin spinning the dough, flattening it with your fingertips from the center out. Use your opposite hand to cup the edge of the tortilla, keeping the sides even. Work the dough around until the tortilla is the thickness that you prefer.
Warm up your skillet to medium-high heat and place your tortilla in the middle, cooking it about a minute on each side. When you start to see small brown bubbles on the underside, then you know it is ready to flip!
When you remove them from the stove, it is helpful to wrap your tortillas in a clean kitchen cloth, both to keep the heat in and to prevent them from getting dried out. Once you have made all of the dough into delicious tortillas, they are ready to be served!