Tortillas
- ( Flat Bread - Corn )
Classic Latin American
Recipe
Makes:
12
Ingredients:
2 cups Instant Masa Harina (corn flour)
1 tspn. Salt
1/3 cups Cold Water
Procedure:
1. In a mixing bowl, combine the masa harina
and salt, and gradually pour in 1 cup of water, stirring constantly.
Knead the mixture with your hands, adding more water, a tablespoon
at a time, until the dough becomes firm and no longer sticks to
the fingers. If you have a tortilla press, break off small pieces
of dough and shape them into balls the size of a walnut. Place
one ball at a time between two 8 inch squares of wax paper, and
press them into 5 to 6inch circles. Or divide the dough into 3
or 4 batches and, with a rolling pin, roll each batch between
long strips of wax paper until the dough is about 1/16 inch thick.
With a plate or pot lid as a pattern, and a knife or pastry wheel,
cut the dough into 5-inch rounds. Stack the rounds between pieces
of wax paper.
2.
Preheat the oven to 250†. Cook the tortillas one at a time. Heat
an ungreased comal, a cast iron griddle or a 7 to 8 inch cast
iron skillet over moderate heat. Unwrap the tortilla and cook
it for 2 minutes on each side, turning it once with a spatula
when the bottom becomes a delicate brown. Adjust the heat if it
browns too fast. As you proceed, wrap the tortillas, 4 or 5 at
a time, in foil, and keep them warm in the oven.
3.
Tortillas may be cooked ahead and kept warm in the oven for 2
or 3 hours: stack 10 together and wrap each batch with paper toweling,
then with a damp cloth and finally in foil. To rewarm tortillas,
brush both sides with water, and heat, one at a time, in a skillet
for a few seconds.
Other
Related Links:
Classic
Latin American Recipes