Taqueria Style Corn Tortillas
Sometimes it's fun to prepare small taqueria style tortillas for taco night with friends.
Servings 30 small tortillas
Ingredients
- 1 3/4 c hot water
- 1/2 tsp salt
- 2 c masa harina instant corn flour for tortillas
Instructions
- In a bowl, mix the hot water and salt. Stir well and then gradually add in the masa harina a little at a time. Once dough forms and feels like a soft play dough, it's ready. If you can press a small disc in between your palms and see no cracked edges, then the masa has enough moisture. Cover and let rest for 10 minutes while you preheat the griddle.
- Divide and roll 30 masa balls. They will weigh approximately 18-20 gr each. I roll the masa into a log shape, then use a large knife to slice the sections. I wanted a very small tortilla, so I made 30, but you certainly could make them bigger. Place the balls onto a plate and cover with plastic wrap.
- Preheat griddle, large skillet or comal to medium heat for 5 minutes. Cut two pieces of plastic, from a plastic freezer bag, to fit and line the tortilla press.
- Gently press one ball (4 inches in diameter) at a time and cook on hot surface. Cook for 12-15 seconds on first side. When the tortilla releases, turn it. Cook for another 30 seconds. Flip! It should inflate a little, or sometimes a lot. If tortillas don't inflate, the masa may not be fully hydrated, or you overcooked it on the first side. Place cooked tortillas in a skillet with lid that has been lined with a clean kitchen towel. Keep covered.
Notes
When using the tortilla press for these, just press once and gently. This will give you and ideal size. If one side seems thicker, you could turn the tortilla and gently press again.