1½ cups Masa Harina
¼ teaspoon Salt
2 Tablespoons Canola oil, lard or butter
~1 cup hot water, or more as needed
Flour for kneading
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 flatten out quart Ziploc bag, and press them in a tortilla press to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
Put a large cast iron flat rimmed pan, 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.
No comments:
Post a Comment