WP. Fresh tortillas are amazing. I got hooked on them in San Antonio, a warm fresh tortilla even with a little butter on it so the butter melts, that's all.
Ingredients
2 cups corn flour (masa harina), such as Maseca brand
1 teaspoon kosher or sea salt
1 1/2 to 1 3/4 cups water, or more as needed
Instructions
1. Place a comal, griddle or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
2. Meanwhile, cut 2 rectangles, slightly larger than the size of the tortilla press plates (or at least 6 inches in width if using a rolling pin), out of thin plastic bags, such as produce bags from the grocery store.
3. Combine the corn flour, salt and water (adding the last a bit at a time as you mix) in a large mixing bowl; knead in a circular motion to form a masa dough, which should feel smooth and lump-free and not too wet or sticky, like fresh Play-Doh. If it doesn’t feel smooth when you try to make the masa balls, work in a bit more water. (Masa dries out fast, so if you leave it unattended, cover it with a clean, moist dish towel or cloth.)
4. Place one of the plastic-bag rectangles on the lower (base) part of the tortilla press. Divide the dough into 12 equal portions, making sure they stay covered and moist.
5. Working with one portion at a time, roll it into a ball that's about 1 1/2 inches in diameter. Place the ball at the center of the tortilla press (on the plastic-bag rectangle). Cover with the remaining plastic-bag rectangle. Close the tortilla press and clamp down to make a flat disk of masa; as you're clamping down, jiggle the press a little as you get close to the base. That will make for a rounder tortilla, which should measure about 5 inches across and 1/8-inch thick. If the edges of the tortilla seem cracked and/or jagged, the dough needs a bit more water, so re-combine the portions and add water as needed to achieve the right consistency.
6. Open the press and remove the top piece of plastic. Use one hand to lift the bottom piece of plastic with the tortilla, then use your other hand to peel the tortilla from the plastic. Gently and quickly lay the tortilla on the heated comal, griddle or skillet. Cook undisturbed for about 30 seconds, resisting all temptation to fiddle with it.
7. The tortilla is ready to be flipped over once the underside is thoroughly opaque, with brown spots and no uncooked patches, and releases easily from the heated surface. Turn it over and cook for about 1 minute on the second side, then turn it over once again and cook for 10 to 15 seconds, after which time the tortilla should puff in spots, like pita bread. If it does not puff at all, gently poke it with your finger in an area of the tortilla around the center.
8. Once it puffs, cook the tortilla for 15 to 20 seconds; this is an important step that allows the puffed interior to cook, and it makes the difference between merely okay tortillas and to-die-for soft, malleable, fully cooked tortillas.
9. Transfer to a clean kitchen towel or a cloth-lined basket. Repeat to use all the dough.