Name: Corn Tortilla with masa harina
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 12
Ingredients: 300 g masa harina; 325 ml lukewarm water; 1 pinch salt

Corn Tortilla with masa harina

Author: Dito Cuisine: Mexican

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Prep Time 15 mins Cook Time 5 mins Total Time 20 mins Difficulty: Intermediate Servings: 12

Ingredients

300 g masa harina (Maseca, Masienda or Bob’s Red Mill)
325 ml lukewarm water (start by adding 2/3 of water, knead manually or in a processor and add the rest if needed)
1 pinch salt

Instructions

Weigh all the ingredients and knead well. You need the consistency of a soft Play-Doh. Leave to rest, so the flour can become more moist. Like a real homemade masa!
Heat your comal or cast-iron skillet. It should be very hot to start frying and flipping as required.
Meanwhile, cut two pieces of plastic (I prefer the halves of zip-lock bag for the sturdiness of its plastic).
Now, measure approx. 1/4 cup of masa and place the ball in between of the plastic liners. Press it to a 1/4 in or even thinner (you will need to be able to unstick the tortilla from one liner first). Then, using the other hand, get the other liner out and slowly transfer the tortilla to comal. Do not just drop it there, it may cause some air to be trapped in the middle, but instead slowly place it there.
Wait for 30 seconds, and then flip it.
Wait for another 30 seconds and flip it again for the last time for further 20 seconds. At this point your tortilla should be puffing up. You can assist this process by pressing with your spatula on the edges of the tortilla.
But fear not, puffing is something you'd achieve soon enough, you need some practice with kneading, pressing and flipping first.
After that, transfer your prepared tortilla to a warmer. You've done it!