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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Please note: the difference between ¼ cup and 1/3 cup, while only 4 teaspoons, can be critical. | 2. Mix the Masa Harina and the water; knead to form your masa (dough). | 3. Pinch off a golf-ball sized piece of masa and roll it into a ball. | 4. Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic. | 5. Press the masa. | 6. Transfer the tortilla to a hot, dry cast iron skillet. | 7. Cook for about 30 seconds on one side; gently turn. | 8. Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm. | 9. Notes: When mixing the masa, mix all the Masa Harina with 1-¼ cup of the water. | 10. You can work it with your hands, if you like. | 11. If it seems too dry, add additional water, a teaspoon at a time. | 12. Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly. | 13. Unlike pastry dough, masa does not suffer from being over-handled. | 14. The masa will dry out quickly. | 15. Keep it covered with a piece of plastic wrap while making your tortillas. | 16. Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper. | 17. Hold the pressed tortilla (with the plastic on both sides) in one hand. | 18. Peel away the top plastic from the tortilla (not the tortilla from the plastic). | 19. Flip it over into your other hand, and peel away the other piece of plastic. | 20. Gently place the tortilla on the hot skillet or griddle. | 21. It should make a soft sizzling sound when you do. | 22. If your tortillas are not perfect circles, dont worry; they will still taste wonderful. | 23. If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes. | 24. The use of cast-iron skillet is important. | 25. You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp. | 26. Brown spots on your tortillas are good. | 27. Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin. | 28. You want them to stay hot and tender. | 29. Corn tortillas can be made 2 hours in advance, wrapped and reheated. | 30. Bake, in a 350°F oven for about 12 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa harina	2	cups		827.64	174.6252	19.2888	8.4132
water	1 1/4 - 1 1/3	1/3		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.