Yield: 1 Servings
|See part 1|
Place the ball of dough between a folded sheet of polyethylene (wax paper could probably be used in place of the plastic) on a tortilla press (a little off center towards the hinge) and press hard. Remove the tortilla from the press and peel off the plastic. If the dough has the correct amount of water, the plastic will peel easily off the tortilla. If the plastic sticks, the dough is too moist. If the tortilla cracks around the edges, the dough is to dry. Place the tortilla on the hot, ungreased comal and bake until the edges start to dry (about 30 seconds). Flip and bake until lightly speckled on the underside (about 1 minute). Flip a second time and bake for about 30 seconds more. As the tortillas come off the comal, they should be wrapped together in a towel to keep them soft and warm. The side that's up after the second flip is considered the inside...where the filling would go if making tacos, flautas, enchiladas, or whatever.
To be honest, fresh nixtamal and masa (as well as fresh tortillas) are so easy to find in So. Calif. I don't have to go through all that hassle (although, I do usually buy fresh nixtamal to grind into masa for making tamales). But for those who aren't so lucky, the above process should take care of the situation. Good luck in your efforts...
Posted to CHILE-HEADS DIGEST V4 #161 by Rich McCormack <macknet@...> on Oct 15, 1997