CORN TORTILLAS

Steps:

• Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical.
• Mix the Masa Harina and the water; knead to form your masa (dough).
• Pinch off a golf-ball sized piece of masa and roll it into a ball.
• Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
• Press the masa.
• Transfer the tortilla to a hot, dry cast iron skillet.
• Cook for about 30 seconds on one side; gently turn.
• Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
• Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water.
• You can work it with your hands, if you like.
• If it seems too dry, add additional water, a teaspoon at a time.
• Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
• Unlike pastry dough, masa does not suffer from being over-handled.
• The masa will dry out quickly.
• Keep it covered with a piece of plastic wrap while making your tortillas.
• Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
• Hold the pressed tortilla (with the plastic on both sides) in one hand.
• Peel away the top plastic from the tortilla (not the tortilla from the plastic).
• Flip it over into your other hand, and peel away the other piece of plastic.
• Gently place the tortilla on the hot skillet or griddle.
• It should make a soft sizzling sound when you do.
• If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
• If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
• The use of cast-iron skillet is important.
• You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
• Brown spots on your tortillas are good.
• Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
• You want them to stay hot and tender.
• Corn tortillas can be made 2 hours in advance, wrapped and reheated.
• Bake, in a 350°F oven for about 12 minutes.