Tortillas De Masa Harina Recipes

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.

Steps:

• In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
• Preheat a cast iron skillet or griddle to medium-high.
• Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
• Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Steps:

• Cut a thick plastic food-storage bag into two squares to fit the tortilla press.
• Put the masa harina in the bowl of a stand mixer fitted with the paddle attachment and slowly add 3 cups warm water, mixing on low speed. Begin to knead the masa by hand until it feels like soft dough and is slightly warmer than your body, 5 to 8 minutes. Cover the masa and let it rest for 10 to 15 minutes.
• Divide the masa into 30 balls of equal size.
• Heat a well-seasoned comal or cast-iron skillet over moderately high heat.
• Arrange the two plastic squares on the bottom plate of the tortilla press. Place a ball of masa between the squares, press slightly, then open the press, flip the tortilla over, and press again to form a thin, even tortilla. Place the tortilla, still between the plastic, on your left hand (if you are right handed, or vice versa). Peel off the top sheet of plastic. Invert the tortilla onto the closely spaced fingers of your right hand (not on your palm) and remove the other plastic sheet. Carefully slide the tortilla onto the comal or cast-iron skillet and cook for several seconds or until the tortilla begins to dry on the outer edges. Using a thin spatula, flip the tortilla and cook slightly longer on the other side, then flip again. The tortilla should start to puff, the two layers separating by steam. Do not overcook the tortillas or they will be dry and hard. Immediately transfer the tortillas to a kitchen towel. Cover and keep warm until served.