Tortillas de Maíz _ Corn Tortillas - Teaches Mexican Cooking

Tortillas de Maíz _ Corn Tortillas

INGREDIENTS
Makes 8 6-inch tortillas
260g fresh masa or masa harina

To grind corn into masa: Set up a hand grinder and arrange a
bowl beneath its mouth. Place as much corn as will fit without
overflowing into the hopper. Add 1 to 2 teaspoons of water and
begin grinding, gently pressing the corn down into the hopper.
Test the texture of the ground masa with your fingers; you may
need to adjust the grind or add another spoonful of water to make
a finer masa. The ideal masa is finely ground, with a smooth, thick,
and slightly sticky texture that holds together in a uniform dough
when pressed.
If you’re using fresh masa: Roll out the masa into 1-ounce balls
and set aside on a sheet tray or plate beneath a damp towel so they
don’t dry out.
If you’re using masa harina: Combine the masa harina and 1 cup
of water in a medium bowl and mix well. Continue adding water, 1
tablespoon at a time, until the dough is smooth, thick, and slightly
sticky, and holds together in a uniform dough when pressed. Roll
masa into 1-ounce balls and set aside on a sheet tray or plate
beneath a damp towel so they don’t dry out.
Place a nonstick griddle or clay comal over medium heat on
the stove.
Press the tortillas: Place a sheet of nonstick plastic on the bottom of
a tortilla press. (Don’t use Saran plastic wrap, as it will stick; plastic
bags or even banana leaves work well.) With clean hands, place
one masa ball in the middle of the press, then cover it with a second
sheet of nonstick plastic. Press down firmly and evenly to flatten the
dough. Open the press, remove the masa, and flip it over, pressing a
second time to ensure it is even. The ideal tortilla is about 1/8 inch
(3mm) thick.
Cook the tortillas: Gently peel the tortilla off of the plastic and,
using your fingertips, place it on the hot griddle or comal. Flip the
tortilla using your fingers or a spatula as soon as you see that the
edges are drying and turning opaque (about 30 seconds). When
the tortilla starts blistering and rising slightly, flip it again (about 45
seconds). The tortilla should puff up after 10 to 15 seconds, a sign
that all of the water has evaporated out of the masa, at which point
it is ready to be removed from the heat.