Corn Tortillas, the Perfect
Try this Corn Tortillas, the Perfect recipe, or contribute your own. "Mexican" and "Breads" are two of the tags cooks chose for Corn Tortillas, the Perfect.
Yield: 6 Servings Ready in 1 hours
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Corn Tortillas, the Perfect Preparation
* Note: Corn flour, or masa harina, is finely ground cornmeal. So if you cant find the corn flour, then buy cornmeal and process it in a spice grinder, blender, or food grinder until finely ground. Yield: 18 tortillas (a generous 3 per person), 5 inches in diameter Put the corn flour in a large bowl. Add 1 1/2 cups water and mix well; form into a large ball. The resulting dough should be smooth and feel like an earlobe. If it is cracking or crumbly, it is too dry; add the remaining water and knead well. It if sticks to your hand, it is too wet add a bit more flour until it is soft and smooth. When it is ready, store it in a large plastic bag to keep it from drying out as you proceed. Pinch a small portion of the dough into a ball 1 1/2 inches in diameter. Press it flat, preferably in a tortilla press. Heat the tortilla in cast-iron or nonstick frying pan or griddle over medium heat. Cook until it the bottom is flecked with light brown spots. Turn the tortilla over. It is fully cooked when it puffs up, full of steam, into what looks like a miniature pillow. If it bubbles anywhere but around the edges, the pan is too hot. >From: Ellen C
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