Submitted by Ryan Juliano
- 2 cups Masa Harina
- 1.5 cups warm water
- ½ tsp. Kosher Salt
- Mix all Masa Harina with about 1.25 cups of warm water. Work the masa with your hands, noting how wet/dry the dough is. The consistency you want is for the dough to form a smooth ball without any dough sticking to your hands. Add the remaining water only as needed.
- Allow the dough-ball to sit under a moist paper towel for at least ten minutes. Pull off golf ball sized chunks from the dough and roll in to a smooth ball between yours hands; you should end with about 16 of the “golf balls.”
- Press using a tortilla press, using plastic between the press. If you don’t have a press, use the bottom of a glass casserole dish, or a heavy flat bottomed pan.
* My preferred variation for prep:
- Put dry ingredients in a 1 gallon zip bag.
- Add 1.25 cups of the warm water and seal the bag with air in it.
- Mix until dough comes together, making sure you knock out any dry pockets and as water as/if needed.
- Preheat a pan or griddle to medium high heat…it should be hot…hotter than you would think.
- When the time comes to press the dough balls, split the bag along the seam on both sides, so it lays flat.
- Use the bag as the layer to press between, as its thickness seems to be ideal for minimizing the tortilla sticking to it.
- Gently place the tortilla on the pan/griddle, and allow it to sit for about ten seconds before flipping. Flip and allow to sit for about 30 seconds to a minute. Then flip again and finish the other side.
- The cooking piece is all about heat management. The tortilla should have some brown spots on it, but not be burnt. Also they aren’t very big, maybe about 4 inches in diameter.
Additional Tips: Use these tortillas along with leftover grilled vegetables, rice, beans and/or fish for a fresh taco bar for the family.