Web1. Put the masa flour and salt in a large bowl. Add in hot water (according to the directions on the package, some masa flour brands may call for different amounts of …
Preview
See Also: Share RecipesShow details
WebPlace pressed cauliflower into a bowl and repeat with remaining cauliflower; set aside. 2. Measure out 1 cup of masa harina into a medium-sized mixing bowl; add …
Mix masa harina, flour, and salt in a medium bowl. Mix warm water and oil in a smaller bowl and pour this into to the masa harina and knead a for a minute or two, right in the bowl incorporating all the flour from the edges of the bowl. Dough should be soft, but not sticky and should feel like fresh play-dough.
And once you get familiar with the process you can add in a second pan so that you'll always be cooking two at a time, making the process go much faster. Two cups of masa dough will make 12-16 delicioso corn tortillas that you'll be tempted to gobble up on their own. And it's true, they are best right off the skillet.
The idea is that a quick sear and flip will seal in some of the heat, helping the insides to cook faster. I tend to use this method (as mentioned in the masa harina tortillas post) because it seems to result in lighter, fluffier tortillas. That’s where the sloped edge comes in handy.