Consider the tortilla. On the surface, it seems a basic staple of the modern day pantry, but the only basic thing about it may be its shape. Instead, tortillas may well be one of the most versatile items on the shelf.

Yellow corn, white corn, flour, whole wheat, beetroot (!) and many, many more. Different sizes, textures, flavors…you name it. And the ways in which they are used? Don’t get me started!

Making tortillas takes practice, patience and skill. Here are a few tips to make tasty tortillas at altitude:

From CurlyGirlKitchen.com

Flour Tortillas

3 cups all-purpose flour
1 tsp Kosher salt
¾ tsp baking powder
1/3 cup olive or vegetable oil
2 cup warm water

1. Combine flour, salt and baking powder. Create a well in the center and add the oil and water. Stir into a shaggy dough.
2. Scrap the dough onto a floured surface and knead 5 minutes. Add flour as needed to keep the dough from sticking; it should be smooth, soft and pliable.
3. Cover the dough with a towel and let it rest for 1 hour.
4. Shape the dough into a thick disk and cut into 16 equal portions.
5. Shape each portion into a smooth ball. Cover the balls with a towel until ready to cook.
6. Flour your counter and roll out a ball of dough. Sprinkle the dough with more flour as needed to keep it from sticking to the counter or rolling pin. Roll out evening and thinly to about 6-7” in diameter. If it’s difficult to roll, let the dough balls rest for 15-30 minutes and try again.
7. Have a lidded container ready. Place each cooked tortilla in the container to allow them to remain soft and pliable.
8. Heat a cast iron skillet or heavy bottomed skillet over medium heat for 5 minutes.
9. Place the tortilla on the hot dry skillet. Cook 30-60 seconds until it starts to puff and bubble and there are golden brown spots on the cooked side. Flip it over using tongs and cook the other side for 15-30 seconds.

Leftover tortillas can be stored in an airtight freezer bag in the refrigerator for up to 5-6 days or in the freezer for up to 3-6 months. Reheat in the microwave at 50% power before using.

From GimmeSomeOven.com

Corn Tortillas

2 cups masa harina
1 ½ – 1 2/3 cups hot water
¾ tsp fine sea salt

1. In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 ½ cups hot water and stir until an evenly-mixed dough begins to form. Use your hands to knead the dough 2-3 minutes until it is smooth and forms a cohesive ball. The dough should feel similar to Play-Doh. If the dough feels too wet and sticks to your hands, add a few tablespoons of flour. Conversely, if it feels too dry, add an extra tablespoon or two of hot water.
2. Cover the bowl with a damp cloth and let the dough rest for 10 minutes.
3. Use a spoon or 2-tablespoon scoop, then shape it into a ball.
4. Place the dough between two pieces of plastic in a tortilla press then gently press until it forms a 4-5” tortilla.
5. Heat a non-stock skillet or comal over medium-high heat. Once the pan is hot, gently peel the tortilla away from the plastic wrap and lay it flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots being to appear on the bottom. The tortillas will likely bubble up while cooking, especially on the second side. Once cooked, transfer the tortilla to a tortilla warmer or bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
6. Repeat and adjust the heat as necessary so that it does not get too hot.

Leftover tortillas can be wrapped in plastic wrap, beeswrap or a Ziploc bag and stored in the refrigerator for up to 2-3 days.

According to the TastingTable.com, you can up your game with a few tips. (NOTE: these are not incorporated into the above recipes, so adjust accordingly.)

• Use a solid fat such as lard in place of oil.
• Watch your hydration ratio. In Colorado’s dry climate, you may need to use 1 ½ – 2 cups water per 2 cups masa. Add water incrementally and go by the feel of the masa.
• Get creative by incorporating fresh herbs (cilantro, basil, parsley, oregano) or ground spices (cumin, cinnamon).
• Let the dough rest before shaping your tortillas. Flour-based dough can rest 2-3 hours or in the fridge for up to 3 days.
• Watch for a puff. The ideal characteristic of a perfectly cooked flour tortilla is a puff.
• Warm up your tortillas before eating them. Wrap in a damp paper towel and microwave for about 30 seconds.