Saturday, August 11, 2012

Corn Tortillas

This recipe makes 16 tortillas

2 cups instant corn masa flour
1 1/2 cups water
1/2 teaspoon salt
2 small ziplock bags or like-sized squares of plastic wrap

In a large bowl, combine flour, salt, and water mixing thoroughly until the mix comes together as a soft dough. If too sticky, add a bit more flour; if too dry, add a sprinkle more water.
Heat a small un-greased iron skillet over medium-high heat.
Divide the dough in half, then into quarters and cover with a damp towel. From each quarter, divide into four small pieces shaping each into a small ball, then cover while doing the same with the remaining quarters.
Once you have 16, prepare a tortilla press by opening it out and putting one of the bags on the bottom disc. Place one of the balls on the plastic in the middle and back from center a bit, then cover with the other plastic. Close the press over the dough slowly and evenly until the press is completely closed, then slightly move the press side to side while applying pressure. Open the press and peel off the top plastic, then peel off the flattened dough evenly and place it into the heated pan. Allow it to cook for 45-50 seconds then flip over to do the same on the other side. Remove from pan and cover with a dry towel to keep it warm while preparing and cooking the remaining dough. 

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