Red Chile Infused Corn Tortillas~ Tortillas Rojas

Directions

• Add the dried chiles to a sauce pan. Cover with water and bring to a boil. Reduce heat to low and cook for 10 minutes. Using tongs or slotted spoon, transfer chiles to the blender. Add 1 cup of cooking water and salt. Blend on high until smooth, strain sauce through a wire mesh strainer, set aside.
• In a bowl, add the masa harina. Mix in 1 cup of chile sauce and 1 cup of warm water from softening chiles. Mix well until dough forms.  If the dough is sticky, add a little more masa harina, if it's too dry, add a little more liquid. Cover with plastic wrap and set aside for 15 minutes while you preheat the griddle.
• Heat a heavy, stove top griddle pan (or comal) to medium heat. While the pan is heating, roll 15 to 20 masa balls, about the size of a golf ball. Transfer the masa balls to a large plate and keep covered with plastic. Line your tortilla press w/ plastic to fit tortilla press.
• Press the masa ball to about 5 -6 inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Cook for about 25 seconds or just until it releases easily from the griddle. Flip it! Cook for another 25-30 seconds, then flip again. The tortilla should begin to inflate slightly. You can gently press with your finger or a spatula to get it to inflate more. Flip quickly one more time, then transfer to a towel lined tortilla warmer.
• Keep the tortillas covered as you cook them. The steam created will help soften the tortillas. If you are using the tortillas for taquitos or tacos dorados, it's best to fill them while they are warm and pliable. For enchiladas, lightly fry the fresh tortillas in shallow preheated oil for 20 seconds per side before filling and rolling them.
• Before storing leftover tortillas, spread out onto a towel to air dry just for 10 minutes. Store in ziploc style bags in the refrigerator. Reheat on a very hot griddle or comal for best results.