Recipe: Hand Pressed Corn Tortillas

HAND PRESSED TORTILLAS

"These cakey tortillas are fun to make and so much better than the store-bought kind. And, you can make tortillas in less time than it would take you to go to the store to buy them."



Makes 8 small or 4 medium tortillas

1 cup masa harina*
1 teaspoon coarse salt
3/4 cup cold water
YOU WILL NEED:
Measuring cups, measuring spoons, large bowl, whisk, wooden spoon, clean kitchen towel, parchment paper, small saute pan, heavy-bottomed skillet

In a large bowl, whisk together the masa harina and salt. Slowly add the 3/4 cup cold water and mix gently with a wooden spoon until all the liquid is absorbed and a dough forms. Cover the dough with a clean kitchen towel and set it aside for 10 minutes.

After resting, the dough should be soft and smooth, not crumbly or sticky. (If it crumbles, add a drop of water; if it sticks to your hands, add a pinch of masa harina. Then, knead the ingredients together.) Divide the dough evenly into eight pieces (or four pieces for large tortillas) and roll each piece into a ball.

Place one ball on a large piece of parchment paper - about the size of a sheet of paper-to the right of center. Fold the paper over onto the ball and press down very lightly with the bottom of a small saute pan or the palm of your hand to flatten it into a thin round, no thicker than a piece of cardboard. Peel the paper away from both sides of the tortilla at once. (If it sticks, re-roll slightly thicker or dust the parchment with a pinch of masa harina and try again.) Repeat with the rest of the dough.

Warm a heavy-bottomed skillet over medium-high heat (or an electric griddle to 350 degrees F). To test the heat, drop a bead of water into the pan. If it sizzles and evaporate (disappears) immediately, the pan is ready. Add the tortillas and cook until golden brown spots appear, about 3 minutes per side. Stack the finished tortillas on a plate and cover with a clean kitchen towel. When all the tortillas are finished cooking, turn off the stove, and serve them warm.

*Masa harina is available at most supermarkets or Mexican grocery stores and online. For the best tortillas, choose standard masa harina rather than any type that is labeled "instant."

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: New Favorites for New Cooks: 50 delicious recipes for kids to make by Carolyn Federman