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Home Rosemary Chicken With Eggs

Homemade Corn Tortillas Recipe

Ingredients

How to make it

  • Directions:
  • 1. In a large bowl, add the water and the salt, stir to combine. Gradually add in the masa harina until the dough forms. It will be slightly sticky — if too sticky, add another couple of tablespoons of masa harina. Cover with plastic wrap and let set for 20 minutes.
  • 2. Cut the plastic bag into 2 separate, but equal squares that fit the inside of tortilla press, about 5x5.
  • 3. Preheat the comal or griddle to medium heat for 6 to 8 minutes. Roll 25 to 28 dough balls, about 1½-inch in diameter. Keep them cover with plastic so they don't dry out.
  • 4. When ready, roll it several times in your hands, rolling it to resemble a cigar, then back into a ball shape before pressing in lined tortilla press. I believe this releases a little of the moisture, plus add some air into the dough. Transfer to lined press. Press down gently until it forms a tortilla about 4 inches. Making sure the tortilla fits in the palm of your hand, peel off the plastic and transfer to hot comal or griddle. If the tortilla tears, just roll it into a ball and start over.
  • 5. Tortillas are ready to turn when they release easily from the comal. Turn over and cook for another 30 seconds or so. Turn again and using a flat metal spatula, press gently on one side of tortilla. This will create an air bubble in between the tortillas, making a softer and lighter tortilla! Yay!! Remove from heat and keep warm in between two kitchen towels. Cool completely before storing in plastic storage bag. Keep refrigerated and reheat on a hot comal for a minute. Yields up to 28 tortillas.

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The Cook

twill10 Cape Girardeau, MO

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