Tortillas De Masa Harina
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
54
Spice
38
Sweetness
57
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Cut a thick plastic food-storage bag into two squares to fit the tortilla press
2
Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed
3
Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes
4
Cover the masa and let it rest for 10 to 15 minutes
5
Divide the masa into 30 balls of equal size
6
Heat a well-seasoned comal or cast-iron skillet over moderately high heat
7
Arrange the two plastic squares on the bottom plate of the tortilla press
8
Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla
9
Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa)
10
Peel off the top sheet of plastic
11
Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet
12
Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges
13
Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again
14
The tortilla should start to puff, the two layers separating by steam
15
Do not overcook the tortillas or they will be dry and hard
16
Immediately transfer the tortillas to a kitchen towel
17
Cover and keep warm until served
18
Cut a thick plastic food-storage bag into two squares to fit the tortilla press
19
Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed
20
Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes
21
Cover the masa and let it rest for 10 to 15 minutes
22
Divide the masa into 30 balls of equal size
23
Heat a well-seasoned comal or cast-iron skillet over moderately high heat
24
Arrange the two plastic squares on the bottom plate of the tortilla press
25
Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla
26
Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa)
27
Peel off the top sheet of plastic
28
Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet
29
Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges
30
Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again
31
The tortilla should start to puff, the two layers separating by steam
32
Do not overcook the tortillas or they will be dry and hard
33
Immediately transfer the tortillas to a kitchen towel
34
Cover and keep warm until served