-
1
To make the dough, in the bowl of a heavy duty electric mixer fitted with a dough hook, add the masa harina, the water, and salt.
-
2
Beat at medium speed until all the water is incorporated and a smooth dough forms without any masa sticking to the sides of the bowl.
-
3
It should be a little wet at this stage as it will continue to absorb water during the resting stage.
-
4
Cover the masa dough with plastic wrap and let sit at room temperature until the masa is denser than bread dough, but moister than pasta dough, 30 to 60 minutes.
-
5
You want the masa to absorb all the moisture from the water.
-
6
If its too dry, youll find it difficult to form tortillas, which will be brittle and dry when cooked, rather than pliable and soft.
-
7
To work with the masa, hands must be moist, but not wet.
-
8
Have a small bowl of warm water nearby.
-
9
To form 5 1/2-inch tortillas, divide the dough into 12 equal portions (about 1 1/2 ounces each) and form them into 1 1/2-inch balls.
-
10
For mini 4-inch tortillas, divide the dough into 24 equal portions (about 1 ounce each) and form 1-inch balls.
-
11
Keep the balls of masa covered with a damp towel until you cook them.
-
12
To prepare the tortilla press, first line it with plastic so the masa wont stick.
-
13
Use a quart-size, heavy-duty (freezer-weight) plastic bag.
-
14
Trim off the sides, but not the bottom, open the bag like a book, and center half the sheet of plastic on the bottom plate of the press, letting the other half drape down.
-
15
To press the tortillas, place 1 ball of masa slightly off center (away from the handle) between the plastic sheets on the bottom plate of the press, pressing down hard to flatten the dough into a thin, even circle.
-
16
Drape the other half of the plastic bag over the masa.
-
17
Close the press and apply firm, even pressure to flatten the dough to a 5 1/2-inch tortilla (4-inch tortilla for mini) thats about 1/8 inch thick.
-
18
With practice, youll get to know how much pressure youll need.
-
19
Open the press and carefully peel off the top plastic.
-
20
Flip the tortilla onto your hand and peel off the bottom sheet of plastic.
-
21
Note: If the edges of the tortilla are cracked, the dough was too dry.
-
22
Return the masa balls to the mixer bowl, beat in more water, and reform into balls.
-
23
To cook the tortillas, preheat a dry seasoned cast-iron comal or griddle over medium heat.
-
24
Gently place the tortilla on the hot surface and cook about 1 to 1 1/2 minutes, until it puffs when you tickle or touch it.
-
25
Flip the tortilla and cook for another 30 seconds.
-
26
Transfer the cooked tortilla to a basket lined with a warm, moist cloth.
-
27
Repeat until all the tortillas are cooked and serve immediately.
-
28
Follow the directions for Corn Tortillas, but substitute 4 cups Maseca instant corn masa flour, 2 2/3 cups plus 4 tablespoons warm water, and 1/2 teaspoon finely ground kosher or table salt.
-
29
To make tortillas with fresh masa, use 1 1/2 pounds of prepared fresh masa simple to make about sixteen 5 1/2-inch corn tortillas or twenty-four 4-inch mini tortillas.
-
30
Follow the directions for Corn Tortillas for shaping, pressing, and cooking.
-
31
For standard tortillas, use about 1 1/2 ounces of masa formed into 1 1/2-inch balls.
-
32
For mini tortillas, use about 1 ounce of masa formed into 1-inch balls.
-
33
If the masa is a little dry and the tortillas are cracking on the edges, wet your hands with a little warm water when you roll out the dough.
-
34
The cooking time is the same for either size.
-
35
Be sure to store fresh masa purchased from a tortilleria in the refrigerator.
-
36
Keep it well wrapped and use it within 2 days of purchase; otherwise the masa will ferment and spoil, even if refrigerated.
-
37
Masa dough cannot be frozen.
