INGREDIENTS

INSTRUCTIONS

Before you begin, prepare an anti-stick liner for the tortilla press by
cutting open two sides of a medium-sized heavy-duty plastic bag (about 6
inches square), such as a zip-closing freezer storage bag, to make a
rectangle at least 12 by 6 inches long. In a medium bowl, combine masa
harina and warm water. Using a wooden spoon or your bare hands, mix to form
a smooth dough like a somewhat stiff bread dough. Add a little more water
if necessary. Dampen hands as necessary with cool water and shake off
excess. Shape mixture into 10 to 12 ping-pong-sized balls. Keep covered
with a damp tea towel while you work, to prevent them from drying out. Heat
a griddle or cast-iron skillet over high heat until a drop of water sizzles
on contact. Quickly grease the griddle by pouring a little vegetable oil on
a paper towel and rubbing it over the surface. Adjust heat as necessary to
remain constant while you work. Open tortilla press and place your plastic
liner in it with the creased edge next to the hinge. Place a ball of dough
in the center of the press between the two flaps of plastic. Lower the top
of the press and press down on the handle to make a tortilla between 5 and
6 inches in diameter and about 1/16-inch thick. Open the press. Peel off
the top flap of plastic, lift out the tortilla, and peel away the bottom
flap, dampening hands again if necessary. Place tortilla on hot griddle and
cook for approximately 1 1/2 minutes, until lightly flecked with brown on
underside. Turn with a spatula and cook about 1 to 1 1/2 minutes on the
other side. Now encourage it to puff up slightly (if it has not puffed up
by itself) by quickly pressing down on the top with a bunched up tea towel
or a weight such as a heavy can. Flip it over and quickly press the other
side. If using a cast-iron skillet, be very careful not to brush against
the hot sides as you do this. Remove with spatula to a plate, wrapping
snugly in a napkin or tea towel. Repeat with remaining balls of dough,
stacking and covering tortillas as they are done. This recipe yields 10 to
12 small tortillas.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-9119 broadcast 04-30-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-07-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.

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