Corn tortillas

• doses: 19 items

Ingredientes

250g masa harina (GMO-free corn flour)

450ml warm water

comal (flat griddle pan), non-stick frying pan or skillet

tortilla press

2 pieces of thick plastic

tortillera (tortilla basket, optional)

Instruções

Place the comal or frying pan over a low heat to warm.

Place the nixtamalized corn flour in a bowl and start adding the water, small amounts at a time. Mix well until well combined and there is no dry flour left in the bowl. The dough needs to be moist and just a bit softer than playdough consistency. If you end up adding too much water, add more flour – or if it is too dry, add more water. Once the dough is ready, cover with a dry, clean tea towel to prevent drying out.

This flour does not need to be kneaded as much as wheat flour, as it is gluten free. As soon as the flour turns into a dough, it is ready to start working with. Weigh out a 35g amount and roll slightly smaller than a golf ball.

Open the tortilla press and place one sheet of plastic on the base. Place the corn dough ball in the centre, pressing it slightly so that it sticks in place. Put the other sheet of plastic on top and close the tortilla press, squeezing slightly to form a small tortilla around 4mm thick. Open the press, flip the tortilla and press again until it is around 14cm in diameter and 2mm thick. Make sure that it is equal thickness all around, to cook evenly.

Increase the heat under the pan. Peel off the top piece of plastic. Place the tortilla in the palm of your hand and carefully peel away the other plastic sheet. Turn the palm of your hand and carefully place the tortilla straight into the hot pan. Cook for 15 seconds over a high heat before flipping. Cook on the other side for around 15 seconds, then lower the heat and flip one last time until the tortilla starts to puff.

When it has ballooned, remove from the heat and wrap in a tea towel to sit in your tortillera (tortilla basket) to keep warm. Repeat with the remaining dough to finish the batch.