Corn Tortillas
Ingredients
- 1 c Masa flour (nixtamalized corn; 120g)
- 2/3 c water
- 1/8 t Salt (Table)
Method
Combine all ingredients. Mix thoroughly for about 2 minutes to form a soft dough. If dough feels dry, add more water, one tablespoon at a time.
Divide the dough into 8 equal balls (usually 35-40g each). Cover with a damp cloth to keep them moist. Line a tortilla press with two sheets of thick plastic (cutting apart a zip-top bag usually works best). Place each ball between the plastic sheets and press until tortilla measures 5-6" in diameter. Carefully peel off plastic.
Preheat ungreased griddle, skillet, or comal on medium-high heat. Cook tortillas one at a time for 50 seconds. Turn over, then cook the second side for another 50 seconds. Cover tortillas with a cloth napkin to keep soft and warm.
For tostadas, let tortillas cool before frying in oil.
Notes
For other yields, use these ingredient quantities:
4 tortillas: 1/2 cup Masa, 1/3 cup water, pinch salt
16 tortillas: 2 cups Masa, 1.25 cups water, 1/4 tsp salt
To store, keep tortillas in a sealed plastic bag in the refrigerator for up to a week.
To heat: Tortillas may be heated on a skillet or electric griddle, or in the microwave. Skillet or griddle: For best results, heat tortillas on an ungreased skillet over medium-high heat for 15 seconds. Flip and heat for another 15 seconds. Microwave: Place 4 to 6 tortillas between two damp paper towels and microwave 3-45 seconds or until heated through. Wrap in a cloth or store ina tortilla keeper until ready to serve.
SJ Note: Very easy, very tasty - far better than storebought. If you want to press them all first and then fry them all, cut some parchment or greaseproof or wax paper to go between the tortillas, or else they'll all stick together. You can reuse the paper squares, as well as the plastic squares for the press (just wash the plastic and let it dry). A towel works just as well as a cloth napkin, also.