Tortilla

 

CORN TORTILLASMakes 20 to 30 tortillas  PREPARING THE CORN MASA We recommend to our customers that they prepare the Corn Masa to have the right consistency for working immediately and also to avoid the deterioration of the product. (Please note that corn masa deteriorates rapidly & should only be prepared for immediate use) A basic recipe we follow:2 Cups yellow corn flour2 Cups water Pour corn flour into a bowl.  Pour one cup of water commence kneading to make a soft dough. Continue to pour the second cup of water & continue to knead until the corn flour. (Knead for 2 to 3 minutes until it’s smooth and pliable with a plasticine like consistency. If the dough feels too dry, wet your hands and continue kneading. 
PREPARING THE TORTILLAS Ingredients:Corn Masa already prepared35cms plastic wrap (or enough to cover both sides of the tortilla press)Comal or  Tortilla panTortilla pressKitchen towel or napkinWaterSmall bowl Pre-heat the comal in high temperature for 10minutes then lower the temperature to medium. Keep a small bowl of water available to dip your hand into. Moisten your hands, take a piece of dough, and roll it into a sphere slightly smaller than a golf ball. Place this ball on a piece of plastic wrap on the bottom of the tortilla press. Place the other piece of plastic wrap on top of the ball and gently press down with the top of the tortilla press. The flattened tortilla will be just smaller than the press. Carefully peel back the top layer of plastic wrap and place the tortilla in the palm of your hand (dry at this point). Carefully peel back the other layer of plastic wrap and lay the tortilla on the comal or Tortilla Pan. Allow to cook for 30 to 45 seconds on each side. Remove the cooked tortilla and place on a dry kitchen towel or napkin, fold the corners to keep the tortilla warm. Note: Tortillas should have little brown spots, if they’re brown all over, the comal is too hot.   

 

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