Turmeric Masa Hand Pressed Tortillas
There is nothing quite like a fresh pressed corn tortilla; it always makes a lasting impression at a taco party especially if you try out our Turmeric Masa Hand Press Tortillas Recipe. Fresh pressed tortillas brighten all taco fillings and bring an added depth of corn flavor. Masa or “corn flour” is corn that is nixtamalized and ground into dough for tortillas.
It is super easy to make at home, only using four ingredients with the addition of ground turmeric. We add turmeric to our dough for an added antioxidant boost and for its luscious yellow color. Masa can be found in the baking section of your local market or can sometimes be produced locally through a Grist Mill. I choose to use Masa locally from The Plimoth Grist Mill.
I use an old school wooden tortilla press with a long handle, but most presses can be found at a local department store or online at a kitchen goods supplier such as Williams Sonoma or Sur La Table. If you don’t have a tortilla press another option could be to roll the dough out with a rolling pin and use a round cookie cutter to shape tortillas or press with a heavy bottomed skillet. My 5yr old daughter loves helping out with the tortilla press- it's a really fun activity for kids!
2 cups masa harina (corn flour)
1 tsp kosher salt
1 ½ cups of warm water
½ tsp ground turmeric
1 tbs oil or ghee (for pan frying)
- Cut two pieces of parchment paper the size of your press and layer inside press
- Mix the masa, salt in turmeric in mixing bowl until combined.
- Pour warm water into mixing bowl and mix tortilla dough to combine.
- Use your hands and knead the tortilla dough for a minute or two until smooth and no longer sticky. If the dough is too sticky, more masa can be added to even it out. If it is too dry, add a bit more water until it comes together. The dough can easily be adjusted. Rest the dough for about 15- 30 minutes.
- Take dough and form various size balls similar to the shape of a ping pong ball and that should roughly make the size of a 6 inch tortilla. You can make smaller tortillas for a mini taco appetizer also.
- Place the ball, one at a time in between the two pieces of parchment and press down hard with the tortilla press.
- Remove tortilla and place on a sheet pan lined with parchment.
- Heat the skillet and cook tortillas 1-2 minutes on each side until lightly browned.
- Serve immediately or wrap in the refrigerator for up to 3 days.
I paired the tacos with the Anaya Purple White Marble Platter.
It's incredible how this platter makes the vibrant colors of the taco stand out. It comes in 3 sizes and I used the Large size. You can use any toppings on the tacos. I opted for Braised Pork Belly, Homemade Pickled Onions, and a Cilantro Aioli Sauce. I keep a variety homemade sauces and toppings in the fridge so I can use them throughout the week and it helps make the work load easier on the weekdays when I want to whip up a quick meal.
Hope you enjoyed my recipe!
White + Purple Marble Platter - Large
White + Purple Marble Platter - Medium
White + Purple Marble Platter - Small
Some of my favorite kitchen essentials
Check out photos from our latest photo shoot!
Check out photos from our latest Platter Pairings photo shoot. Even though we love cooking elaborate feasts, we all have those days where we are less inclined and would rather come up with quick and easy spreads for our guests. We came up with some fun ideas that even kids can enjoy and help with! My daughter Rhiannon had so much fun making tartines with us (she had even more fun eating them after the photos were taken). Food styling is a big part of making quick and easy spreads look like you've been planning the meal for days. To create that appeal, we always start by working on a beautiful platter. The color, texture and pattern of a platter influences what we create on top of it. Sign up below to learn tips + tricks on food styling!