Corn Tortillasfrom Rick Bayless
Makes 15 tortillas
1 3/4 cups powdered masa harina for tortillas (Maseca brand is widely available)
1. Mix dough. Measure into bowl the corn flour and add 1 cup plus 2 tablespoons hot tap water. Mix with hand, kneading until thoroughly combined. Cover and let stand 15 minutes.
2. Heat griddle or skillet at medium heat.
3. Adjust consistency of dough. Gently squeeze dough. If it is stiff (it probably will be), knead in water 1 or 2 teaspoons at a time until the dough feels like soft cookie dough—not stiff, but not sticky. Divide evenly into 15 pieces and roll each into a ball. Cover with plastic.
4. Press out dough balls. Cut 2 pieces of plastic wrap (better than the wax paper I used)
1-inch larger than tortilla press. Open press. Lay in one piece of plastic. Lay dough ball in center. Gently mash. Top with second piece of plastic. Close press. Press gently—enough to mash dough into 1/8-inch disc. Pull off top piece of plastic very carefully as the tortilla tears easily.
I highly recommend the tortilla press, but I am also eager to try Carlee's sisters book method. If you guys try it, let me know how it works.
5. Place tortilla in skillet.
6. First flip. After about 20-30 seconds, edges of tortilla will dry slightly and tortilla will release from griddle—before this moment, tortilla will be stuck. With the spatula, flip the tortilla over.
7. Second flip. After about 30 seconds, tortilla should be browned underneath. Flip. Cook 30 seconds more—tortilla should puff in places (or all over—a gentle press with spatula or fingers encourages puffing). Transfer to basket lined with towel.8. Continue. Press and bake remaining tortillas. Stack each baked tortilla on previous one. Keep tortillas well wrapped in towel to keep warm.
Keeping the tortillas warm is key to them being soft and delicious instead of crispy on the outside. Also, make sure to reheat any tortillas by wrapping them in a damp dish cloth/towel on medium power in the microwave for several about 3 minutes.