the new house, and plenty of catch up on neglected chores and projects.
Nick is a really good cook and he always has a new focus he's mastering from pizza dough to homemade pasta and now corn tortillas. Score for me.
His two big tips are: 1. Visit a specialty market to find Maseca masa harina- it works and tastes perfectly. 2. Invest the $15 on a very basic tortilla press. It's simple to use, easy to store, and produces uniform tortillas.
from Rick Bayless
1 3/4 cups powdered masa harina for tortillas (Maseca brand is widely available)
1 cup plus 2 tablespoons hot tap water
2. Heat griddle or skillets: Set large griddle
(one that stretches of 2 burners) or 2 skillets on stovetop. Set heat
under one end of griddle (or one skillet) at medium. Set heat under
other end (or other skillet) at medium-high.
3. Adjust consistency of dough: Gently squeeze
dough. If it is stiff (it probably will be), knead in water 1 or 2
teaspoons at a time until the dough feels like soft cookie dough—not
stiff, but not sticky. Divide evenly into 15 pieces and roll each into a
ball. Cover with plastic.
4. Press out dough balls: Cut 2 pieces of
plastic bag 1-inch larger than tortilla press. Open press. Lay in one
piece of plastic. Lay dough ball in center. Gently mash. Top with
second piece of plastic. Close press. Press gently—enough to mash
dough into 1/8-inch disc. Pull off top piece of plastic.
6. First flip: After about 30 seconds, edges of
tortilla will dry slightly and tortilla will release from griddle—before
this moment, tortilla will be stuck. With metal spatula (or callused
fingers), flip onto hotter side of griddle (or hotter skillet).
7. Second flip: After about 30 seconds, tortilla
should be browned underneath. Flip. Cook 30 seconds more—tortilla
should puff in places (or all over—a gentle press with metal spatula or
fingers encourages puffing). Transfer to basket lined with towel.
8. Continue: Press and bake remaining
tortillas. Stack each baked tortilla on previous one. Keep tortillas
well wrapped in towel to keep warm.