Corn Tortillas
- Yield 15
- Prep 25 minutes
- Cook 20 minutes
- Total 45 minutes
Corn Tortillas is a sides recipe on Avoteb. The yield on the card is 15. Plan on 45 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 15 servings
- 2 cups (240 grams) masa harina
- 1 1/2 to 1 2/3 cups hot water*
- 3/4 teaspoon fine sea salt
Method
Stir the dough: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups hot water, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Take your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough's texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons
Rest the dough. Lid the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Portion the dough. Take a spoon or a medium ice cream scoop to portion the dough into a 2-tablespoon ball (35-40 grams, or about the size of a golf ball), then use your hands to roll the ball until it is nice and round.
Press the dough balls. Set the dough ball between two pieces of plastic in a tortilla press. (the cook use a ziplock bag; see notes below.) Then gently press the dough ball until it forms a 4- to 5-inch tortilla.
Leave the tortilla. Warm a non-stick skillet or comal over medium-a hot burner. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet. Leave the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign! Once it is cooked, move the tortilla to a tortilla warm
Repeat with the remaining tortillas. It is worth keeping the cycle going by cooking one tortilla while pressing the next dough ball at the same time. If you notice that the skillet begins to seem too hot, just turn down the heat a bit.
Plate The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer (or wrapped in a towel). So It is worth using the tortillas at the bottom of the stack first -- they will be the softest. Plate however you would like and enjoy! See storage instructions below.
