Delicious Corn Tortillas
|Masa harina||2 Cup (32 tbs) (Dehydrated Masa Flour)|
|Warm water||1 1⁄2 Cup (24 tbs)|
Mix masa flour with enough warm water to make dough hold together well.
Using your hands, shape dough into a smooth ball.
Divide dough into 12 equal pieces, then roll each into a ball. (For small tortillas, divide dough into 24 equal pieces.) Tortilla press method of shaping.
Place a square of waxed paper on bottom half of tortilla press; place 1 ball of dough on paper, slightly off center toward edge farthest from handle.
Flatten it slightly with the palm of your hand.
Cover with a second square of waxed paper.
Lower top half of press (being careful not to wrinkle paper), and press down firmly on lever until the tortilla measures about 6 inches in diameter (4 inches for small tortillas).
Stack paper-covered dough and cook according to instructions that follow.
Rolling pin method of shaping.
Use two cloths which have been dipped in water and wrung dry.
Flatten a ball of dough slightly and place between the cloths.
Roll with light, even strokes until cake is about 6 inches in diameter.
Carefully pull back cloths, trim tortilla to a round shape if necessary, and sandwich it between two squares of waxed paper.
Roll out all remaining dough balls similarly.
Cook according to instructions that follow.
Peel off top piece of waxed paper carefully.
Turn over tortilla, paper side up, onto a preheated, ungreased, medium-hot griddle, or into a heavy frying pan over medium-high heat.
As tortilla becomes warm, you will be able to peel off remaining paper.
Bake for about 1 1/2 to 2 minutes, turning frequently, until tortilla looks dry (it should be soft) and is lightly flecked with brown specks.