Corn Tortillas

Corn Tortillas

 

 

Prep time: 5 Min - Cook time: 15 Min - Total time: 20 Min

 

 

Ingredients

 

• 2 cups Masa Harina
• 1.5 cups of warm water
• 1/2 teaspoon salt
• Gallon ziplock back, sides cut open so it opens like a sandwich

 

Instructions

 

1. Add the salt to the masa and whisk to thoroughly combine.
2. Slowly add the warm water to the dry masa flour in your bowl, stirring the masa to incorporate evenly by hand.
3. Knead until the water is evenly incorporated and no dry, powdery spots remain. Tortilla masa should be moist to the touch, but not tacky (leaving bits of wet masa on your hand and fingers). If it’s too wet, add a bit more masa; if too dry, add a bit more water. The masa should feel similar to silly putty - if you are old enough to know what that is.
4. Heat Comal or nonstick skillet on the stove to low-medium heat.
5. Divide the masa into 16 even pieces, then roll them into balls and place in a covered bowl to prevent them from drying out too quickly. Raise the heat to slightly above medium.
6. Open tortilla press and place the first sheet of plastic down. Place one ball of masa on the plastic, and press down slightly to flatten. Add second piece of plastic on top of the masa ball. Close the tortilla press, applying pressure to flatten the dough, aiming for a tortilla 1/16" thick.
7. Open press, removing the top sheet of plastic and placing the uncooked tortilla on your palm before removing the second piece.
8. Gently lay the tortilla on the hot Comal or Pan (no oil is required), searing for 20-30 seconds on the first side. Flip the tortilla to allow the other side to sear for the same amount of time. One last flip, to land back on the first side, is where the tortilla will finish and where you may see the elusive tortilla puff! Continue cooking all tortillas.
9. Store tortillas in a clean dish towel once cooked, which will allow them to steam and soften slightly. Serve immediately.

 

 

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Notes:

 

This recipe is straight from the Maseca bag - there is no secret, no special instructions, just follow the directions on the bag.

 

This is my previous attempt from 2019, they were edible, but not what you are looking for. 

 

 

 

As you can see from the photo, there were a few tortillas I added some Chimayo chili powder to.  The taste was excellent, it was just the execution that stunk.

 

All Photographs Copyright Tink's Kitchen and JSGrey