Corn Tortillas - Tortillas de maiz
The basic recipe for corn tortillas is printed on every package of masa harina. But I want to give you some inside tips that will ensure they come out soft and pliable.
Tips:
Use hot water - this helps the masa be absorbed, making the masa softer i.e., softer tortillas.
The masa is ready when it is no longer sticky. It doesn’t need to rest, but resting won’t hurt.
When peeling the plastic from the disc, pull it very gently so it does not break the uncooked tortilla.
When cooking, let the tortilla cook about 30 seconds before turning. After turning the first time, press the tortilla gently with a spatula. Turn again after 30 seconds. Press again and this time the tortilla should fill with air and puff up. This is a very good sign.
When the tortilla is done cooking, place it in between a linen cloth and cover. As you make the remaining tortillas, stack them and cover them. This finishes the cooking process by steaming them and ensures the tortillas will be soft and pliable.
Prep time; 10 minutes - Cooking time; 20 minutes
1. Prepare the masa
2. Roll into round balls
3. Press them into discs
4. Cook on a griddle or large pan
Ingredients for 10 tortillas
Masa:
1 cup harina de maiz, “masa harina”. Most common brands are Bob’s Red Mill or “Maseca” brand.
1 teaspoon salt
1/2 cup, or more as needed, hot water
Tortilla press or large plate or cutting board
1 ziploc bag large enough to fit in the press
Note; I use Morton’s Kosher salt. If you use another, please adjust. See my comments on salt.
