INGREDIENTS

INSTRUCTIONS

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...
Posted to CHILE-HEADS DIGEST V4 #161 by Rich McCormack <macknet@cts.com> on
Oct 15, 1997

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