Corn Tortillas

INGREDIENTS

INSTRUCTIONS

TO MAKE THE DOUGH: If using fresh masa, knead the dough with a little
cold water until soft and easily malleable. Add water, a tablespoon
at a time, and stop when dough becomes soft, but not sticky. Cover
with plastic wrap.
If using masa harina, mix it with 1 cup plus 2 tablespoons hot water,
then knead until smooth, adding more water or more masa harina to
achieve a very soft (but not sticky) consistency. Cover with plastic
wrap, and let rest for
30    minutes.
TO PRESS AND UNMOLD THE TORTILLAS: Divide the dough into 15 balls, and
cover with plastic wrap. Heat 2 ungreased large skillets or an
ungreased double-size griddle (one that fits over two burners) so
that one end is between medium-low and medium and the other is at
medium-high.
Cut 2 squares of medium-to-heavy plastic (a garbage bag will work
fine) to fit over the plates of the tortilla press. Place 1 square of
plastic on the bottom plate. Center a ball of dough on the plastic,
flattening it a little with your hand to make it stick, and cover
with the other square of plastic. Close the top plate, fold the
pressure handle over it, and press down somewhat firmly. Open, turn
tortilla 180 degrees, close, and gently press again, to an even
1/16-inch thickness.
Fold back the pressure handle, open the top plate, and, while the
plastic-wrapped tortilla is still lying on the bottom plate, take
hold of the top piece of plastic, and quickly pull it off. Now, pick
up the tortilla by the plastic with one hand, and flip it over,
uncovered-side down, onto the slightly separated fingers of your
other hand -- it will cover your fingers and half of your palm.
Starting at one edge, quickly peel the remaining plastic off the
tortilla, leaving the raw, flattened disc of masa on your hand. If
the dough is too soft, you'll have difficulty peeling off the
plastic; to correct the problem, work a little masa harina into the
dough, and continue.
TO COOK THE TORTILLAS: Take a tortilla in your hand, and hold it at a
45-degree angle to the cooler skillet or cooler end of the griddle.
Move your hand away from your body, letting the overhanging portion
of the tortilla go down first, then quickly roll your hand out from
underneath the tortilla, letting it fall flat and smooth. The
tortilla should begin to bubble after 15 seconds, at which point you
should flip it onto the hotter surface. Within 30 to 40 seconds, the
tortilla should be speckled brown underneath. Remove from griddle,
and use immediately.
Makes 15.
Cuisine: "Mexican" Source: "Martha Stewart Living -
<www.marthastewart.com>" S(Formatted for MC5): "by Lynn Thomas -
Lynn_Thomas@prodigy.net" Yield: "15 each"
Per serving: 728 Calories (kcal); 8g Total Fat; (9% calories from
fat); 19g Protein; 152g Carbohydrate; 0mg Cholesterol; 10mg Sodium
Food Exchanges: 10 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Recipe by: Recipe from Rick Bayless
Converted by MM_Buster v2.0n.

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