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Sunday, June 12, 2011

Corn Tortillas


One of my favorite college food memory, fresh tortillas slathered in butter from a local restaurant. Well with my love of gadgets, I knew I had to have a tortilla press.  

 getting ready to press

flattened and ready to go

dinner is served...Fish Taco's


Corn Tortillas 
from Food and Wine Annual 2009
 Jessamyn Waldman
adapted

2 cups masa harina
1 1/2 cups water 
1T fresh lime juice

~  in a large bowl, combine the masa harina with the water and lime juice stir until moistened
~ on a sheet of plastic wrap, roll the tortilla dough into an 8-inch log and cut the log into 16 pieces
~ roll each piece into a ball, transfer to a large plate and cover loosely with plastic wrap
~ heat a griddle or a comal (a flat, round griddle) until very hot.
~ line a basket or a wide, shallow bowl with a clean kitchen towel
~ cut a sturdy, resealable plastic bag at the seams or cover tortilla with plastic wrap
~ set 1 ball of dough between the sheets of plastic
~ using a tortilla press, a skillet or a rolling pin, flatten the tortilla to a 5-inch round
~ peel off the plastic and set the tortilla on the hot griddle
~ cook the tortilla over high heat until lightly browned in spots, about 1 minute. Flip and cook about 30 seconds longer
~ wrap the cooked tortilla in the towel. Press, cook and wrap the remaining balls of dough, keeping the stack of tortillas covered
~ serve the tortillas warm  

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