Corn Tortillas

* Exported from MasterCook *

Corn Tortillas

Recipe By : TOO HOT TAMALES SHOW #TH6291
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Cups finely ground deep yellow masa harina
2 3/4 Cups cold water
1 Teaspoon sea salt

In a large mixing bowl, combine the masa harina, water, and salt. Stir until sm
ooth. The dough should be slightly sticky and form a ball when pressed together
. To test, flatten a small ball of dough between your palms. If the edges crack
, add water to the dough, a tablespoon at a time, until a test piece does not c
rack.
Divide the dough into 24 golf ballsize pieces for tacos, or 12 large balls for
quesadillas. Place on a platter and cover with a damp towel.
Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag o
r other heavy duty plastic bag.
Heat a comal until moderately hot.
Flatten each ball of dough in the tortilla press. Remove the top sheet of plast
ic, and, holding the tortilla with your fingertips, peel off the bottom sheet.
Lay the tortillas one by one on the comal and cook about 30 to 40 seconds per s
ide, pressing the top of each tortilla with your fingertips to make it puff.
Place the hot tortillas in a towel. Serve immediately or let cool, wrap well in
plastic or a plastic bag and store in the refrigerator up to one week.
Yield: 12 to 24 tortillas


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