Tortillas de maiz - corn tortillas

Yield: 10 servings

Measure Ingredient
2 cups Masa harina
1 cup Water; plus
2 tablespoons Water -; (to 4 tbspns)
\N \N === OR ===
1 pounds Fresh masa

Before you begin, prepare an anti-stick liner for the tortilla press by cutting open two sides of a medium-sized heavy-duty plastic bag (about 6 inches square), such as a zip-closing freezer storage bag, to make a rectangle at least 12 by 6 inches long. In a medium bowl, combine masa harina and warm water. Using a wooden spoon or your bare hands, mix to form a smooth dough like a somewhat stiff bread dough. Add a little more water if necessary. Dampen hands as necessary with cool water and shake off excess. Shape mixture into 10 to 12 ping-pong-sized balls. Keep covered with a damp tea towel while you work, to prevent them from drying out. Heat a griddle or cast-iron skillet over high heat until a drop of water sizzles on contact. Quickly grease the griddle by pouring a little vegetable oil on a paper towel and rubbing it over the surface. Adjust heat as necessary to remain constant while you work. Open tortilla press and place your plastic liner in it with the creased edge next to the hinge. Place a ball of dough in the center of the press between the two flaps of plastic. Lower the top of the press and press down on the handle to make a tortilla between 5 and 6 inches in diameter and about 1/16-inch thick. Open the press. Peel off the top flap of plastic, lift out the tortilla, and peel away the bottom flap, dampening hands again if necessary. Place tortilla on hot griddle and cook for approximately 1½ minutes, until lightly flecked with brown on underside. Turn with a spatula and cook about 1 to 1 ½ minutes on the other side. Now encourage it to puff up slightly (if it has not puffed up by itself) by quickly pressing down on the top with a bunched up tea towel or a weight such as a heavy can. Flip it over and quickly press the other side. If using a cast-iron skillet, be very careful not to brush against the hot sides as you do this. Remove with spatula to a plate, wrapping snugly in a napkin or tea towel. Repeat with remaining balls of dough, stacking and covering tortillas as they are done. This recipe yields 10 to 12 small tortillas.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Sara Moulton

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