If you enjoy a homemade corn tortilla, you will really enjoy these red chile infused corn tortillas! Delicious for tacos, and especially for rolled or stacked enchiladas!
In a bowl, combine the masa harina and salt. In another bowl, combine the chile puree and warm water. Add the dry ingredients to the wet until the 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 30 minutes.
Press the masa ball to about 4 1/2 -5 inches, carefully pick up the tortilla and peel the plastic away and lay onto hot griddle. Cook for about 30 to 35 seconds each side. The tortilla should puff out when you turn it. Transfer them to a pan lined with a clean kitchen towel and a lid to cover. Covering them in the pan will create some steam and in turm yield a soft tortilla.
For the softest tortillas, don't forget to keep them covered in a pot lined with a towel as you cook them! The steam created will soften the tortillas. On occasion, I may add a drizzle of oil to my masa while mixing. This is optional.