Blue Corn Tortillas
- 150 grams Blue Masa-Harina
- 120 - 150 mls Hot Water
- 1/8 teaspoon Table Salt
Equipment:
- Tortilla Press
- Crepe Pan (or non-stick pan)
- Fork
Heat a large, dry pan in your hob to high temperature. I use crepe pans to make tortillas, but any non-stick pan would do. Lower lip pans make the flipping of the tortillas easier though!
Put the masa-harina and salt in a bowl and mix well with a fork.
Pour the hot water and using the back of the work, incorporate the ingredients together until the dough comes together. As soon as you feel you can get your hands in it without burning you, use your hands to bring it all into one big ball of dough. Do not work the masa too long, there's no need since there is no gluten strands to develop, so once it's come together, your masa is ready!
Open your tortilla press and line the press with one of the plastic sheets. Make a ball of dough about the size of a golf ball. Place it in the middle of the tortilla press, on top of the plastic sheet. Use the second plastic sheet to cover the ball and press it to form a tortilla. The ball of dough must be pressed in between the two plastic sheets otherwise the masa will stick to the tortilla press.
Open the tortilla press and make sure your tortilla is of the thinness required. I like mine quite thin. Peel off the top plastic sheet. Lift the second plastic sheet (which now has the tortilla) and flipping it into your hand, leaving the tortilla resting in your hand and peeling off the plastic easily.
Place the tortilla in a very hot pan and cook it for 10 seconds before flipping it gently with your hands. Cook the second side of the tortilla for 50 to 60 seconds and then flip it again. At this point, your tortilla should slowly start to rise in a gorgeous puff. Do not touch it until it stops puffing or it collapses, at which point, it is fully cooked and ready to be taken out of the pan and into your Tortilla Cozy if you have one! Repeat step 5 and 6 until all of your masa is gone!
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