What you’ll need
Hot Tap Water
Mix masa harina, salt, and cayenne together. Then add hot water and mix w/your hands to form a ball.
Wrap with damp paper towel and set aside to fully hydrate 20-30 mins.
Divide the dough into 8 equal pieces.
Roll each piece into a ball and keep under damp paper towel to prevent drying out.
Cut a large ziplock bag down the sides, leaving it connected at the bottom seam.
Use the plastic bag to line your tortilla press (2 heavy books will work if you don’t have a press).
Smoosh one of your dough balls slightly and put it in the center of the press.
Press down firmly with the tortilla press.
Huzzah! A tortilla! But we’re not done yet...
Transfer the finished tortilla directly to a hot skillet OR to a sheet of parchment paper.
Gently place the raw tortilla in a bare med-high heat pan (no oil or grease) and cook for 45 secs.
Flip, and cook for 1 min on the second side.
Flip one last time and press the spatula down into the center to make the tortilla puff up (5 secs).
Wrap finished tortillas in a clean dish cloth while you make the rest.
Let them sit, wrapped in a towel, for 20 mins. This allows them to steam & become flexible.
We did it! We made corn tortillas!
Load ‘em up with your favorite fixin’s and dig in.
Get the recipe at The Practical Kitchen (dot com)!