Tortillas De Masa Harina Recipes

MASA HARINA CORN TORTILLAS RECIPE

Steps:

• Gather the ingredients.
• In medium bowl, mix masa harina and salt.
• Slowly add water until dough becomes smooth and firm, not sticky.
• Turn dough out onto board and divide it into 12 equal portions. Roll into balls.
• If you have a tortilla press, follow the tool's instructions for flattening the tortillas.
• By hand, place a tortilla ball between two sheets of wax paper. Use rolling pin to roll dough out into a thin tortilla shape.
• To cook, place one tortilla at a time in a large ungreased frying pan. Cook over moderate hot heat for about one to two minutes on each side, or until each side is lightly browned.
• When finished cooking all tortillas, wrap them together in aluminum foil and place in warm oven (about 300 degrees F) for 5 minutes.

TORTILLAS DE MASA HARINA

Steps:

• Cut a thick plastic food-storage bag into two squares to fit the tortilla press.
• Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed. Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes. Cover the masa and let it rest for 10 to 15 minutes.
• Divide the masa into 30 balls of equal size.
• Heat a well-seasoned comal or cast-iron skillet over moderately high heat.
• Arrange the two plastic squares on the bottom plate of the tortilla press. Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla. Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa). Peel off the top sheet of plastic. Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet. Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges. Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again. The tortilla should start to puff, the two layers separating by steam. Do not overcook the tortillas or they will be dry and hard. Immediately transfer the tortillas to a kitchen towel. Cover and keep warm until served.

CORN TORTILLAS

Steps:

• In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
• Preheat a cast iron skillet or griddle to medium-high.
• Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
• Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.