-
1
Please note: the difference between 1/4 cup and 1/3 cup, while only 4 teaspoons, can be critical.
-
2
Mix the Masa Harina and the water; knead to form your masa (dough).
-
3
Pinch off a golf-ball sized piece of masa and roll it into a ball.
-
4
Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
-
5
Press the masa.
-
6
Transfer the tortilla to a hot, dry cast iron skillet.
-
7
Cook for about 30 seconds on one side; gently turn.
-
8
Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
-
9
Notes: When mixing the masa, mix all the Masa Harina with 1-1/4 cup of the water.
-
10
You can work it with your hands, if you like.
-
11
If it seems too dry, add additional water, a teaspoon at a time.
-
12
Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
-
13
Unlike pastry dough, masa does not suffer from being over-handled.
-
14
The masa will dry out quickly.
-
15
Keep it covered with a piece of plastic wrap while making your tortillas.
-
16
Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
-
17
Hold the pressed tortilla (with the plastic on both sides) in one hand.
-
18
Peel away the top plastic from the tortilla (not the tortilla from the plastic).
-
19
Flip it over into your other hand, and peel away the other piece of plastic.
-
20
Gently place the tortilla on the hot skillet or griddle.
-
21
It should make a soft sizzling sound when you do.
-
22
If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
-
23
If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
-
24
The use of cast-iron skillet is important.
-
25
You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
-
26
Brown spots on your tortillas are good.
-
27
Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
-
28
You want them to stay hot and tender.
-
29
Corn tortillas can be made 2 hours in advance, wrapped and reheated.
-
30
Bake, in a 350u00b0F oven for about 12 minutes.
