Ingredients:
2 cups MASA
1 1/8 cups water
1/2 t. salt (I used Kosher)
Equipment you will need:
Tortilla press (if you don't have one you can use a rolling pin)
Large Ziplock bag
Large skillet (I used my cast iron skillet)
Mixer & Knead hook (optional - you can do this buy hand)
Measure out all the ingredients and add to your bowl. I turned the mixer on low and let it go. I had to occasionally turn off the mixer and scrape the sides. You want the dough not to crumble so I ended up having to add about 4-6 Tablespoons additional water (just do 1 at a time). Once the dough has come together let it knead for 3 minutes
Note: This dough won't gather on your dough hook like a flour based dough.
While the mixer is hard at work get your Ziplock bag and you will need to cut it open leaving only the bottom seam intact. I even cut off the zipper part - it will look like a huge triangle when you are done.
Once your dough is done you will start forming balls. I just try and get them about all the same size. Once you are done rolling all the balls cover with a damp towel.
Look at the little sweetie "helping" momma. :)
Ok next you will lay the open Ziplock baggie on the tortilla press.
(If you do not have a press you will just lay the ball of dough in between the baggie and gently roll it out with a rolling pin)
Place the dough in the middle of the press then I usually lay the other side of the baggie on top then close the press and apply gentle pressure. You don't want to completely flatten the tortillas you still want it a little thick.
Next gently remove the tortilla off the baggie
Then place on a hot skillet. Cook 1 minute on each side.
Wrap in foil (or if you are fancy enough to have a tortilla holder put them in there). Tonight I will just stick them in oven on low for a few minutes to warm them through!
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