INGREDIENTS

INSTRUCTIONS

consistency desirable for tortillas. After the nixtamal has been put
through the mill, water should be worked into the masa as needed to make a
medium-soft consistency dough. Hand-patting tortilla dough is an art in
itself and the necessary skill takes a long time to learn (I tried it, but
gave up out of frustration). A rolling pin can be used, but a tortilla
press works better. I have both a cast iron and an aluminum press, but I
don't see why one couldn't use a couple pieces of hardwood and a hinge to
fabricate a viable substitute for a storebought press.
Tortillas de Maiz
1 pound fresh masa for tortillas
or
1.75 cups masa harina reconstituted with about 1.25 to 1.5 cups of warm
water
Gradually knead the masa into a smooth consistency, pushing with the heal
of the hand (3 to 5 minutes should be sufficient depending on whether using
fresh masa or reconstitued masa harina). Wrap the dough in wax paper or
plastic wrap to keep it from drying out. Place a comal or heavy frying pan
over medium-high heat. Break off a piece of the dough about the size of a
golf ball and pat it a few times to partially flatten it. Place the ball of
dough between a folded sheet of polyethylene (wax paper could probably be
used in place of the plastic) on a tortilla press (a little off center
towards the hinge) and press hard. Remove the tortilla from the press and
peel off the plastic. If the dough has the correct amount of water, the
plastic will peel easily off the tortilla. If the plastic sticks, the dough
is too moist. If the tortilla cracks around the edges, the dough is to dry.
Place the tortilla on the hot, ungreased comal and bake until the edges
start to dry (about 30 seconds). Flip and bake until lightly speckled on
the underside (about 1 minute). Flip a second time and bake for about 30
seconds more. As the tortillas come off the comal, they should be wrapped
together in a towel to keep them soft and warm. The side that's up after
the second flip is considered the inside...where the filling would go if
making tacos, flautas, enchiladas, or whatever.
To be honest, fresh nixtamal and masa (as well as fresh tortillas) are so
easy to find in So. Calif. I don't have to go through all that hassle
(although, I do usually buy fresh nixtamal to grind into masa for making
tamales). But for those who aren't so lucky, the above process should take
care of the situation. Good luck in your efforts...
Recipe by: Rich McCormack
Posted to bbq-digest by Kit Anderson <kitridge@bigfoot.com> on Oct 22,
1998, converted by MM_Buster v2.0l.

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