Directions:
- Please note: the difference between 1/4 cup and 1/3 cup, while only 4 teaspoons, can be critical.
- Mix the Masa Harina and the water; knead to form your masa (dough).
- Pinch off a golf-ball sized piece of masa and roll it into a ball.
- Set the masa on a piece of plastic in the tortilla press; cover with another piece of plastic.
- Press the masa.
- Transfer the tortilla to a hot, dry cast iron skillet.
- Cook for about 30 seconds on one side; gently turn.
- Cook for about 60 seconds (it should puff slightly); turn back to the first side Cook for another 30 seconds on the first side Remove and keep the tortilla warm.
- Notes: When mixing the masa, mix all the Masa Harina with 1-1/4 cup of the water.
- You can work it with your hands, if you like.
- If it seems too dry, add additional water, a teaspoon at a time.
- Too much water, and you wont be able to peel the plastic off the tortilla; too little and your tortilla will be dry and crumbly.
- Unlike pastry dough, masa does not suffer from being over-handled.
- The masa will dry out quickly.
- Keep it covered with a piece of plastic wrap while making your tortillas.
- Cut up sandwich or freezer bags (best) work better than the flimsier plastic wrap or waxed paper.
- Hold the pressed tortilla (with the plastic on both sides) in one hand.
- Peel away the top plastic from the tortilla (not the tortilla from the plastic).
- Flip it over into your other hand, and peel away the other piece of plastic.
- Gently place the tortilla on the hot skillet or griddle.
- It should make a soft sizzling sound when you do.
- If your tortillas are not perfect circles, dont worry; they will still taste wonderful.
- If your skillet or griddle is at the right temperature, a tortilla can be cooked in no more than 2 minutes.
- The use of cast-iron skillet is important.
- You are cooking at high heat on a dry surface, and a lighter-weight utensil could warp.
- Brown spots on your tortillas are good.
- Put your hot tortillas in an aluminum foil pouch wrapped in a kitchen towel or napkin.
- You want them to stay hot and tender.
- Corn tortillas can be made 2 hours in advance, wrapped and reheated.
- Bake, in a 350°F oven for about 12 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.93 Kcal (485 kJ) | ||
| Calories from fat | 10.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.18g | 2% | |
|---|---|---|---|
| Sodium | 331.59mg | 14% | |
| Potassium | 94.64mg | 2% | |
| Total Carbs | 23.66g | 8% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 3.55g | 7% | |
| Calcium | 55mg | 5% | |
| Amount Per 100 g | |||
| Calories | 59.54 Kcal (249 kJ) | ||
| Calories from fat | 5.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.61g | 2% | |
|---|---|---|---|
| Sodium | 170.28mg | 14% | |
| Potassium | 48.6mg | 2% | |
| Total Carbs | 12.15g | 8% | |
| Dietary Fiber | 1.82g | 14% | |
| Protein | 1.82g | 7% | |
| Calcium | 28.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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