Tortillas
| Corn Masa |
4 cups, dried |
| Salt |
1 teaspoon |
| Warm Water |
3 cups |
- Dough is similar to cookie dough, soft but not sticky.
- Scoop walnut-sized ball.
- Put over plastic in a tortilla-presser. Lay 2nd plastic on top.
- Press down lightly. Lift cover, turn and lightly press down again.
- Turn onto hot skillet and cook 15-30 seconds. Turn and cook second side.
- Yield: about 20 tortillas
Tortillas
- Corn Masa is finer than cornmeal.
- The whole corn is first cooked, and then ground
- Make smaller and thicker for gorditos
- Organic masa would be preferable, although I couldn’t find any. Most of our commercial corn and soybean crops are genetically modified.
Utensils
- Tortilla Press
- Propane Burner
- Cast Iron Pan
- Spatula
- Glass measuring cup
- Nested measuring cup
- Measuring spoons
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