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LOCATION: Recipes >> Mexican >> Corn Tortillas 03

Print this Recipe    Corn Tortillas 03

Tortillas

2 cups masa flour
1 1/4 to 1 1/3 cups warm water

In a bowl, mix masa flour with enough of the warm water to make
dough hold together well. Shape into a smooth ball. Divide into
12 equal pieces for 6 inch tortillas or into 24 equal pieces for
4 inch tortillas, and roll each piece into a ball. Cover with a
damp paper towel.

To shape wth a tortilla press, cover bottom half of press wtih wax
paper and place a ball of dough on paper, slightly off center,
toward hinge end of press. Lay another piece of wax paper on dough
and close press tightly. Repeat for remaining dough, stacking
tortillas between pieces of wax paper.

To shape with a rolling pin, place a ball of dough between 2 pieces
of wax paper, flatten slightly with your hand. Lightly run rolling
pin over dough several times. Flip dough and paper over and roll
out into a 4 to 6 inch circle. Carefully peel off top paper.
Repeat for remaining dough, stacking tortillas between pieces of
wax paper.

To make a perfectly shaped tortilla, use a knife to trim edges, or
cut dough into a circle with end of a 2 pound coffee can.

To cook, place a heavy uncoated 10 to 12 inch skillet over medium
high heat. When pan is hot, lift tortilla, supporting it with
paper, and turn over into pan. At once, peel off paper. Cook
tortilla until bottom is flecked with brown (about 30 seconds).
With a wide spatula, flip tortilla over and cook for 1 minute more.
Remove from pan and cover with foil. Repeat for remaining tortillas.

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