Blond Chicana Corn Tortillas

1. 1

   Mix water with the masa and mix quickly and lightly.

2. 2

   Cover with a damp towel and set aside for 20 minutes.

3. 3

   Open the tortilla press and place a plastic sandwich bag on the bottom plate.

4. 4

   Make a ball of dough about 1 1/2 inches in diameter.

5. 5

   Flatten the ball slightly and place on the baggie.

6. 6

   Then place another baggie on top, close the press and push down on the handle.

7. 7

   Remove the tortilla and carefully peel the bag/s from the dough.

8. 8

   Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.

9. 9

   Only filp once, they don't taste good if you keep flipping!

10. 10

    Keep the tortilla's warm in a stack, wrapped with a thick towel.

11. 11

    You may need to add a little water to the masa from time to time if it dries out.

No additional tips available.