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Corn Tortillas



I made my first successful (?) batch of corn tortillas today. I followed a recipe I found on one of the blogs I read called "The Little Bits All of which are Unique." I added some dried herbs to the dough, to perk up the flavor of the finished product.

I consider this a qualified success, because the texture of the finished tortillas is different from the ones at the store. I can't imagine these ever being flexible enough to wrap anything in. Perhaps I pressed them to thin? Anyhoo- here's the recipe...


Masa Bread a.k.a. Tortillas
From “Unique Little Bits”

2 cups masa harina
1 tsp kosher salt
1 ½ cups water +/- depending on the environment
small amount of oil

Pour a little peanut or olive oil in a small bowl; set aside.

In a large bowl, whisk together the masa harina and salt, stir in the water until a nice dough forms, adding additional water if necessary.

Form the dough into balls, roughly 1/4 cup in size. Dip your fingers in the oil and rub a light coating over each ball. Place the balls on a plate or baking sheet and cover with plastic wrap until ready to use.

Heat a wok or grill pan (ideally cast iron) over MED heat. Cut open a storage/freezer bag by cutting off the top zipper part and the bottom, then cut down one side. Open the bag and place a dough ball on one side, folding the other side over the dough ball. Use a little frying pan to flatten the ball into a thin disk.

Peel off the top layer of bag and gently remove the disk from the bottom plastic, flipping it onto your hand. Place the disk on the heated wok or grill pan and let cook about 2 minutes. It's kind of like cooking a pancake, you can see the edges start to firm up then you know it's time to turn it over. If you try to turn it too soon, it will stick to the grill plate (if using). The second side cooks faster.

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