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Corn Tortillas
Recipe By : Iris Dunaway
Serving Size : 12 Preparation Time :0:00
Categories : Breads Ethnic
Mexican
Amount Measure Ingredient -- Preparation Method
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2 cups masa corn flour (Masa Harina)
1 tablespoon shortening or lard
1/2 teaspoon salt
1 1/4 cups water or broth (or more)
dash chili powder
Combine the salt, Masa Harina, and shortening; mix well. Add the water
slowly. Knead well. Add a little more water if necessary to hold dough
together. Roll into 10 to 12 balls. Roll out or press each ball between
two sheets of waxed paper to form a six inch circle. Bake on hot (medium
to medium high temperature on stove) griddle. Bake for about 20 to 30
seconds on 1st side, turn over and do the same and sometimes cooking a
little longer on the 2nd side.
Note: I use a cut up plastic freezer bag (not the real heavy mil, put
one that is thicker than plastic wrap) a little wider than my tortilla
press and a little longer than twice the size of the press. This way, I
put the plastic over the press, put the ball of dough on top and then
fold over the plastic on the top. I find that using the plastic does not
crease the dough like the wax paper does. Besides, I wash and dry it and
store it with my press for the next use. If the dough becomes creased,
the tortilla will probably fall apart after it is cooked. A couple of
firm (but not hard-hard) pushes on your press will probably be enough to
make a thin, but not too thin tortilla. It is not necessary to put
shortening in the tortilla, but I do, just to help in the cooking
process. I also heat the griddle and put just a little oil on it and
spread and remove excess with a paper towel. You want a hot griddle, but
after it is hot, I turn my stove down, low enough to just maintain the
constant heat.
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NOTES : I've made these without the shortening for tortillas as well as
for the tamales.
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