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Corn tortillas

Ratio: 1:1.4 125g masa harina 175g 100F water

Mix in bowl. When combined, remove and kneed until smooth and not sticky. Add more masa harina as needed but in tiny quantities. Dough too dry is what has made this poor in the past. Getting it “just right” makes all the difference.

Divide into 10 x 30g balls. Keep in original mixing bowl, ideally covered by a damp tea towel.

Tortilla press + ziploc bag (split along sides so it can open like the press) — flatten to between 1-1.5mm.

Cast iron skillet on 6 — cook for 30 seconds each side then flip back to original side for 10-20 seconds and it will puff up if you got it right. Seems to depend on heat and thinness of tortilla. 

Can mist to prevent dough drying out although I think this caused a few to brown too much and/or stick and/or puff up on first side and cook unevenly.

Nutrition

Estimated, per serving

  • Servings: 10
  • Serving size: 1 tortilla
  • Calories: 45
  • Protein: 1.2 g
  • Carbs: 9.5 g
  • Fat: 0.5 g
  • Saturated fat: 0.1 g
  • Fiber: 1 g
  • Total sugar: 0 g
  • Sodium: 1 mg