Masa Harina Corn Tortillas Food

FRESH MASA CORN TORTILLAS

Steps:

• Knead the masa, 1 1/2 teaspoons salt and 1/3 cup water in a large bowl with your hands until well incorporated and the masa is soft and pliable but doesn't stick to your hands, about 4 minutes. If the masa is still dry or crumbly, add a tablespoon or two more water and continue to mix.
• Cut and remove the zip top from a gallon freezer bag. Cut the two sides of the bag leaving the bottom intact so that the bag can open and close like a book. If using a tortilla press, trim the cut sides of the bag to fit the flat surface of the tortilla press. (If you don't have a tortilla press, you can use a smooth-bottomed 10-inch skillet to press and flatten the tortillas. Use the plastic in the same way you would use with the press except place it between the countertop or work surface and the bottom of the skillet.)
• Divide the dough into 12 balls about 1/4 cup each (or 54g.). Arrange them on a rimmed baking sheet and keep covered with a damp kitchen towel until ready to use.
• Heat a medium cast-iron skillet or large griddle over medium-high heat.
• Place the prepared plastic bag inside the press so that the folded side of the bag is on the hinged side of the press. Working with one dough ball at a time, open the press and the top side of the bag and place a ball in the center of the press. Fold the bag over the ball and gently press, holding a steady, firm pressure for a few seconds to flatten the ball to a 7-inch round. Open the press and peel the top bag from the dough. Place the dough on your open palm and peel off the remaining plastic.
• Brush the preheated pan with vegetable oil. Working with one at a time (unless using a large griddle), cook the tortillas for 30 seconds on each side, flipping 3 times, until just starting to brown in spots, 90 seconds total. Stack and wrap the tortillas in a clean kitchen towel and keep warm. Repeat pressing and cooking the remaining dough balls.
• Serve the tortillas warm.

CORN TORTILLAS FROM MASA HARINA

Steps:

• Cut 2 10-inch squares of thick plastic from a gallon-size Ziploc freezer bag and set aside to line an 8-inch tortilla press.
• Place the corn flour in a large bowl. Slowly add 2 1/4 cups hot tap water, kneading it in with your fingers. Once all the water has been added, knead until dough is smooth, 3 to 5 minutes. The masa should be very soft but not sticky, about the consistency of Play-Doh. If it is too dry, work in more water, 2 tablespoons at a time. If it is too wet, continue kneading until it dries out a bit or knead in additional corn flour. Masa dries out very quickly, so once it is at the right consistency, keep it covered with a damp kitchen towel.
• Heat a pancake griddle or a heavy nonstick or cast-iron skillet over medium heat. The goal is a steady medium-low heat.
• Pinch off about 2 ounces masa and roll into a ball about 1 3/4 inches in diameter. Flatten lightly between your palms to make a 2 1/2-inch round. Place one sheet of plastic on the bottom of the open tortilla press and place the dough in the center. Cover with the other sheet of plastic and press the lever gently but firmly to flatten the dough. Don't crank the lever down as hard as you can because the tortilla will be too thin.
• Flip the tortilla (still in the plastic) and press lightly again into an even 6- to 6 1/2-inch round. Place the tortilla (still in the plastic) in your left palm. Use your other hand to peel off the plastic, then invert the tortilla onto your right palm and peel off the other plastic. Gently release the tortilla onto the cooking surface.
• Watching carefully, cook just until one of the edges begins to appear dry, 15 to 25 seconds. (If you overcook the tortilla at this step, it will not cook properly.) Flip the tortilla and cook on the second side just until it is speckled with brown spots, 1 to 2 minutes, rotating it once. Flip the tortilla back to the first side. The tortilla might begin to puff at this stage. When it is just beginning to brown on the bottom, flip again, back to the second side, and move to a cooler part of the cooking surface, toward an edge. Let the tortilla finish cooking there until most of it appears translucent when held up to the light, 30 to 60 seconds.
• Stack cooked tortillas in a basket lined with a large napkin that you can fold over the top, which will let them continue steaming, keeping them soft and pliable. If not using immediately, store cooked tortillas in the refrigerator, well wrapped. To reheat, place directly on a hot surface or wrap in a damp towel and heat in the microwave for a few seconds.

ALMOST-FROM-SCRATCH CORN TORTILLAS

Steps:

• Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
• Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic - just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
• Break off pieces of the dough (you're shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
• Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.