Red Tortillas
Tortillas Rojas
Recipe Yield
16 tortillas
Cooking time
15 minutes
Rate this recipe
Ingredients
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 1 ripe Roma tomato
- 2 cups masa harina
- 1/2 teaspoon kosher or coarse sea salt
To Prepare
- In a small saucepan, add the guajillos, garlic and tomato. Cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, until the tomato has softened and become mushy and chiles have rehydrated. Place the tomato, chiles, and garlic along with a cup of the cooking liquid in the jar of a blender and puree until completely smooth. Pass through a strainer into a 2 cup measuring cup. You will use 1½ cups, if there isn't enough, add a bit more of the cooking liquid.
- In a medium bowl, combine the masa harina and salt. Gradually stir in the 1½ cups guajillo sauce as you knead it all in. Continue to knead, until completely incorporated and smooth, about 2 to 3 minutes. Set aside and cover with a kitchen towel.
- Preheat a comal, cast iron, or nonstick skillet over medium-high heat. Line your tortilla press with a couple plastic pieces cut into rounds (produce bags from the grocery bags are perfect candidates for this). Place a small bowl with water next to you.
- Divide the masa balls into 16 pieces, keep in the bowl and keep covered. One by one, roll each piece of dough into a ball, use water to moisten your hands if you need to. Open the tortilla press, set a piece of plastic on the base. Top with a ball of dough and cover the ball with the second piece of plastic. Gently press down, one or two times, until you get a thin tortilla of about ⅛-inch thick and 5 to 6-inches round.
- Let it cook without moving for about 40 to 60 seconds on the first side, until you see a change in the color of the bottom of the tortilla and it begins to speckle as if making sand dunes, but not dark brown specks. Flip the tortilla and cook for about 60 to 90 seconds, until beginning to freckle and brown. Flip again, and on this second flip, after 15 to 20 seconds, the tortilla should puff. If it doesn't, you can gently poke with your fingers. Let it cook for another 20 to 30 seconds more, until it is fully cooked and place it in a clean kitchen towel or tortilla holder. Repeat with the rest of the masa balls.
Comments
14comments inRed Tortillas
Catherine Hogan
Jan 24
These red tortillas were such a big hit I got inspired to experiment with other vegetables. 60 grams of fresh spinach whirred in the blender with 150 ml water and 1/4 t. salt and enough maseca to make a soft dough the tortillas were a lovely green. Next, I tried the raw stems from a bunch of beets (about 85 grams with 150 ml water) which made bright, magenta tortillas. The vegetables in the dough keep the tortillas soft in the fridge for a week easily and they look so pretty with contrasting chiles and cheese. And they’re so easy to make that we enjoy them frequently. Thanks so much for getting me going on these super fun eats.
Pati Jinich
Jan 27
OMG such a great and creative idea Catherine, thanks so much for sharing!
Catherine Hogan
Sep 24
I made these this afternoon. I followed the recipe exactly, except my blender rendered the chile skins so tiny that I decided not to strain the skin bits out and nobody knows they’re there–I don’t even know they’re there, and I know they’re there. I ate them folded over queso fresco and cherry tomato chutney (which I also made this afternoon) and now these are my favorite lean-over-the-sink-to-eat tacos. Mexico took a trip to India and came back with a new way to do tomatoes. I love it when that happens! And guajillo chiles are now my favorite for red–boiled, not toasted.
Pati Jinich
Oct 10
Awesome Catherine, thanks so much for letting me know!
Eric
Jul 10
I tried making these for the red tortillas with queso fresco recipe. And to be honest, it makes me never want to make homemade tortillas again! I consider myself a good home cook. But making homemade tortillas, flour or corn, are my absolute nemesis. They’re either too dry and crackly, or so wet I can’t get them from the press to my hands to the comal. I would much appreciate a very thorough tortilla tutorial. With vivid descriptions for every step of the process, from how wet/dry the dough, how much to knead, to how thin to press/roll, to how hot the comal. Please don’t act like making tortillas are easy. They are a heart breaking process that has ruined what should otherwise be a tasty and fun night of home cooking. Please help! They taste great. They just aren’t perfect. Xoxo.
Pati Jinich
Nov 05
Hi Eric, you can see me making these tortillas here in Youtube, I hope it helps! https://www.youtube.com/watch?v=5WSDFrbv7IQ&t=1s
Yvonne
Jan 31
I made tacos Rojas the other day and they were delicious! I need help with the tortillas though. Mine did not puff and they split when I folded them over the filling. Any tips on why that happened? I tried changing the temp of the griddle and how long I was cooking them. Is there a trick to handling the dough?
Pati Jinich
Mar 17
Maybe your masa was a bit dry?
Rand
Nov 04
I just made these and they turned out amazing! Thank you
Pati Jinich
Nov 09
Yay! How did you eat them, in tacos?
Mary Huerta
Nov 03
Pati! Ayer vi el episodio donde hiciste las tortillas, y las voy a hacer hoy con mi hija. Igual que el queso fresco con chorizo yum!! 😋 Espero que me queden igual que a ti, amo tu programa.
Saludos desde half Moon Bay California ❤️ de la familia Huerta 😊
Pati Jinich
Nov 09
Saludos a toda la familia Mary espero que se hayan divertido mucho haciendo las tortillas y que les hayan quedado super ricas! Abrazos 😉
Gregory
Nov 02
I have only used blue corn masa harina. The first time on the griddle you can not touch to see underside. But there is a slight change of color, only then can flip. Before that moment it will be ruined. I can’t wait to try this recipee❤❤
Pati Jinich
Nov 03
Hope you like the red tortillas Greg 😉