Chile-Flavored Homemade Corn Tortillas with Maseca

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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For poblano flavor: 2 fresh poblanos
For ancho flavor: 2 dried ancho chiles

2 cup Maseca
1 1/4 cup water
1/4 tsp salt


For the roasted poblano- roast two fresh poblanos until charred. Remove charred skin, seeds and stem.

In a blender or food processor blend the two chiles with about 1/4 cup water until smooth.

Replace this liquid with the water.

For the chile ancho tortillas:

In a saucepan place two dried chile anchos, cover with water and simmer until re-hydrated.

Remove seeds and stem. Place in blender or food processor with 1/4 cup of cooking liquid and blend until smooth.

Replace this liquid with the water.

To make the tortillas:
Combine maseca, water and salt. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).

Divide dough into 16 equal balls. Cover with damp cloth to keep dough moist. Line a tortilla press with two sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter.

Carefully peel off plastic wrap. Preheat ungreased griddle, skillet, or comal on medium high heat. Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.

Yield: 16