Alex Stupak’s Mexican Corn Tortilla
2015-01-21



- This Recipe
- Chef: Alex Stupak
- Cuisine: Mexican Cuisine
- Course: Base, Tortilla
- Difficulty: Easy
- Category: Base
- Yield: 10 Tortillas
- Preparation Time: 10 Minutes
- Cooking Time: 10 Minutes
- This Post
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday January 21, 2015
- Comments : No Comment
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Languages :
English |
Français
- Ingredients
- Masa,
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The corn tortilla by the chef Alex Stupak Don't forget to share your photos once you tried this recipe! HERE |

![]() | Source of the recipeI got this recipe in the book "Tacos: Recipes and Provocations" by Alex Stupak.Alex Stupak has become an expert in tacos after opening his restaurant and learning the Mexican cuisine in Mexico. To purchase online, see HERE |
![]() | In his book, Stupak offers recipes "new wave", as he puts it : "to declare that the only good Mexican cuisine is 'authentic' also assumes that the cuisine has ceased evolving" |
Ingredients
For 14 Tortillas2 Cups Corn Masa Flour (235.2 grams)1 ½ Cup Water (324.7 grams) |
For 6 Tortillas1 Cup Corn Masa Flour (100.8 grams)⅔ Cup Water (139.2 grams) |
You will need...
Steps
We need
Sounds odd, but that's exactly how the ancient and wise Aztecs made their Masa Harina. I say wise because they understood that this tedious process would not only enhance the taste but also produce Niacin, a vitamin that was not available in their surroundings - this saved them from a lot of diseases.
Stupak shows in his book how to make Nixtamal, but honestly unless you are bored to death there is no point making it (Making it yourself will not produce a fine flour either) and in the defense of industrial Masa Harina, it can be easily found in supermarkets. You may find organic masa as well.
To purchase online, see HERE
Corn Masa Flour
(1 ½ Cup or 168 g), widely available in our supermarkets. Masa harina is different from Corn Flour, in that it's made by soaking corn grains into a slaked lime, a process termed nixtamalization which will loosen the hulls from the kernels and softens the corn.Sounds odd, but that's exactly how the ancient and wise Aztecs made their Masa Harina. I say wise because they understood that this tedious process would not only enhance the taste but also produce Niacin, a vitamin that was not available in their surroundings - this saved them from a lot of diseases.
Stupak shows in his book how to make Nixtamal, but honestly unless you are bored to death there is no point making it (Making it yourself will not produce a fine flour either) and in the defense of industrial Masa Harina, it can be easily found in supermarkets. You may find organic masa as well.
To purchase online, see HERE
The Tortilla Press |
7. Grab a small handful of masa, about 44 g ( 1 oz )
8. Make a ball about the size of a golf ball and gently flatten it
9. Open the press, position the masa in the center and press, folding the top and pushing on the handle
10. Peel off the plastic and you will get a perfect rounded shape tortilla
8. Make a ball about the size of a golf ball and gently flatten it
9. Open the press, position the masa in the center and press, folding the top and pushing on the handle
10. Peel off the plastic and you will get a perfect rounded shape tortilla
11. You will notice it's fun to make corn tortilla, and easier than the Flour tortillas
12. The tortilla is about 5.9" (or 5 29/32" or 15 cm) in diameter and less than 0.11" (or 1/8" or 0.3 cm) thick
12. The tortilla is about 5.9" (or 5 29/32" or 15 cm) in diameter and less than 0.11" (or 1/8" or 0.3 cm) thick
Storing the cooked tortillas |
All recipes of Tacos![]() ![]() ![]() All the Recipes of Tacos are HERE |
The result and the pix
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Cooking with the same Chef ?
All recipes of Alex Stupak |
Recipes from the same Book!
All recipes from the book "Tacos: Recipes and Provocations" |
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1 ½ Cup Corn Masa Flour (168 g)
1 Cup Water (232 g)
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