I N S T R U C T I O N S
1) Using your hands, mix the masa harina, salt and water in a bowl until the dough comes together in a soft ball. If using right away, divide the dough into 18 golf-ball size pieces. Cover with plastic wrap to keep moist while pressing or rolling out the tortillas. If using later, wrap the whole dough ball in plastic wrap. Set aside until ready to press out, or refrigerate and use withing 1 day.
2) To form the tortillas, place a ball of dough between two pieces of plastic wrap. Press with a tortilla press or roll with a rolling pin to make a 6- to 7- inch round between 1/16th- and 1/8th- inch thick. Set aside in the plastic wrap until ready to cook. The tortilla may be formed in advance and refrigerated overnight.
3) To cook the tortillas, heat a heavy cast-iron frying pan, griddle, or comal over medium-high heat. Peel off the plastic wrap and place the tortilllas in the pan, one at a time or as many as will fit without overlapping. Cook for 30 seconds, then turn over. Cook for 1 minute, then turn again to the first side. Cook for 30 seconds, until the tortilla puffs slightly but is still pliable. Remove and continue with another round until all of the tortillas are cooked. The tortillas may be cooked in advance, stacked, wrapped in plastic and refrigerated overnight. Reheat just before serving.
>> Corn tortilla dough dries out extremely rapidly. It is important to cover the dough with plastic wrap as soon as you make it and keep it covered as you work.
>> If the tortillas crack around the edges when pressed or rolled, you can smooth them out by pressing on the plastic wrap with your fingers.
(Makes 12 - 6 to 7 inch tortillas)
From the cookbook The Well-Filled Tortilla Cookbook.
I N G R E D I E N T S:
- 3 cups unbleached all-purpose flour
- 1/3 cup vegetable oil, such as corn, safflower or olive oil
- 1 tsp. salt
- 1 cup warm tap water
I N S T R U C T I O N S
1) Place the flour in a mixing bowl. Add the oil and mix together with a fork or your fingers until thoroughly distributed and the flour is crumbly in texture.
2) Mix the salt with the warm tap water and add to the flour. Mix together with your hands until you can gather the dough into a ball. Place the dough on an unfloured board and knead until smooth and elastic, 3 to 5 minutes. Return the dough to the mixing bowl, cover with a towel, place in a warmish spot and let rest for up to 2 hours., but no less than 30 minutes. The dough may be wrapped in plastic and stored in the refrigerator. Use within 1 day.
3) To make the tortillas, divide the dough in 12 equal pieces and roll each between your palms to make a ball. Flatten the balls, then place on a very lightly floured board. With a rolling pin, roll each ball into an 8- to 9- inch very thin round. The uncooked flour tortillas may be layered between sheets of plastic wrap and stored in the refrigerator overnight.
4) To cook the tortillas, heat a heavy cast-iron frying pan, griddle, or comal over medium-high heat. Peel off the plastic wrap and place the tortilllas in the pan, one at a time or as many as will fit without overlapping, in the pan and cook for 30 seconds. If the tortillas puff up, gently press them down with a spatula. Turn and cook on the other side until speckled with brown spots but still pliable and not crisp, about 30 seconds more. Remove and stack as you go, while the tortillas are still warm. Use the cooked tortillas right away or reheat just before serving.
>> As with other tortillas, you can make these in advance and reheat them just before serving.
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