Directions: |
Directions:In a large bowl, add the water and the salt. Stir to combine. Gradually add in the masa harina until the dough forms. It will be slightly sticky, if too sticky, add another couple of tablespoons of masa harina. Cover with plastic wrap and let set for 20 minutes.
Cut the plastic bag down to line the inside of tortilla press, about 5X5 in size. If using the plastic(t-shirt) bags from the store, cut down and wash surface and let dry before using.
Preheat the comal or griddle to medium heat for 5-7 minutes. A hot comal or griddle pan is very important. Take enough dough to make 20 dough balls. Keep them cover with plastic so they don’t dry out.
When ready, roll it several times in between your hands and flatten slightly. Press to about 5 inches in diameter. Making sure the tortilla fits comfortably in the palm of your hand, peel off the plastic and transfer to hot comal or griddle. If the tortilla tears, just roll it into a ball and start over.
Tortillas are ready to turn when they release easily from the comal. Turn over and cook for another 30 seconds or so. Turn again and using a flat metal spatula, press gently on one side of tortilla. This will create an air bubble in between the tortillas, making a softer and lighter tortilla. Remove from heat and keep warm in between two kitchen towels in a covered pan. The steam created will yield a softer tortilla. |
This recipe for Fresh Corn Tortillas is from