There are a couple of different Mexican recipes for corn tortillas. Your first time out in making these wonderful flat breads will be a learning experience. Here are the tricks to making them that aren’t mentioned on the bag or in other online recipes.
Mexican Recipe for Corn Tortillas
For this Mexican recipe you are going to need a tortilla press. You can find these online made with either metal or wood.
2 Cups of Maseca Masa Harina
½ teaspoon salt
1-1/2 cups of hot water
The Maseca brand is the best masa harina (corn flour for making tortillas).
Mix all ingredients together and knead it until smooth. Cover it with a very damp towel and let it sit for 20 minutes.
Take about 3 tablespoons worth of dough and roll it into a ball with the palms of your hands.
Cut a plastic baggie along all the edges to make 2 sheets of plastic. Lay one piece on the bottom of the tortilla press, put the dough ball in the middle. Put the 2nd sheet of plastic on top.
Close the press and press your tortilla. Open the press, turn the tortilla about ¼ of the way around. Press again. Continue turning and pressing until you have a tortilla that is about 6” in diameter.
Heat your comal (iron tortilla frying pan available online) to medium heat.
Remove the pressed tortilla from the press and carefully peel off the top sheet of plastic. Flip the tortilla onto your hand and carefully peel off the remaining sheet of plastic.
Slap the tortilla down onto the hot comal. Let it cook for 1 minute then flip it and cook for one minute more. When the comal is heated perfectly, your tortilla will puff up in spots.
Open up a large cooking towel and stack your cooked tortillas on it. When done, cover them in the towel until dinner.