Corn Tortillas
Serves: 6
Olin Prosacco
1 January 1970
Based on User reviews:
41
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
6
Difficulty
Ingredients:
2.75 cups
Water (cold)1 tsp
SaltDirections:
1
In large bowl combine all ingredients and stir until smooth
2
The dough should be slightly sticky and form a ball when pressed together
3
To test, flatten a small of dough between your palms
4
If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack
5
Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas
6
Place on a platter and cover with a damp towel
7
Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag
8
Heat a dry cast iron skillet, nonstick pan or comal until moderately hot
9
Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet
10
Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff
11
Place the hot tortillas on a towel
12
When they are still warm but not hot, stack and wrap in a towel
13
Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week