One of my favorite foods to prepare are tortillas, especially corn tortillas! And I am a curious cook, so I confess I like to experiment by adding different ingredients to my maseca made corn tortillas.
3/4tablespoonof jalapeño flakes
1cup3 tablespoons masa harina
In a bowl, add the hot water, salt and jalpeño flakes. Stir well to combine and dissolve the salt. Let sit for 5 minutes.
Gradually mix in the masa harina until the dough forms. Divide into 12 equal masa balls. Transfer to a plastic storage bag and let sit for 20 minutes.
Preheat a griddle or comal to medium heat for 5-6 minutes. Line a tortilla press with two pieces of plastic, wax paper or parchment paper.
Press the masa balls until thin. Transfer tortilla to griddle and cook tortillas for about 30 seconds per side. Tortillas should inflate slightly or alot! Place cooked tortillas in a covered pot lined with a kitchen towel. Keep covered with a lid. The steam created will yield a soft flexible tortilla.
If you cannot dried dried jalapeño flakes, you could use 1 large fresh jalapeño. After you mince it really well, place it in between paper towels to blot out the excess moisture before adding it the masa mix.