Please someone tell me how to make a good corn tortilla?

Question

Not these dry ones that I have been making. Blech!

Answer 1

ok I'll assume you have a bag of masa harina right? look at the label for the proper water to powder ratio. add salt and mix well. If you have a tortill press, great, your all set. if not you can use 2 flat surfaces like 2 small skillets one face down then put some wax paper or saran wrap down then a walnut sized ball of masa more wax paper then the other skillet bottom down on to the masa, press firmly to form a tortilla that is about 1/8 inch thick. place this onto a pre heated griddle and cook/toast till done. I think you may have dryed them out by leaving them on the griddle too long. hope this helps, chef paul

Answer 2

http://www.indiacurry.com/bread/tortilla...

Corn Tortilla Recipe

Corn Tortilla is a Mexican flat bread. I am including the recipe for comparison purpose with Makki Roti from Punjab.

Ingredients

1. Masa Harina: 2 Cups

2. Hot water: 1¼ Cup

Flour for dusting and rolling

Method

1. Mix Masa and hot water to form dough..

2. Gather dough in a ball. Cover with a damp kitchen towel or a plastic film wrap. Let it rest for 15 to 20 minutes.

3. Divide dough into 12 equal size balls. One ball will make one tortilla.

4. Flatten one ball to form a patty.

5. Roll out to form a 6 to 9" diameter disc no thicker than a dime (10¢ coin). Corn has no gluten, so rolling out can be a problem. In India Makki Roti is just rolled out by hand.

To roll out Corn Tortilla, put the dough patty in between two sheets of wax paper. Roll it out. Peel off the top wax paper. Lift the Tortilla with the wax paper still on the bottom and flip it on to the hot griddle, peel off the wax paper.

6. Heat a griddle medium to hot. Put the disc on the griddle. It takes about two minutes to cook one Tortilla in three steps as follows:

a) Cook about 30 seconds. Use a turner to lift an edge to see that the underside has brown spots.

b) Flip it over. Cook about one minute. It may start to puff lightly from the steam.

c) Flip it over and cook another 30 second.

  

Yogi's Notes

1. Corn is soaked in lime, dried and then ground to make flour. Regular corn flour in India as well as in United States, are just made by grinding corn. You can replace Masa Harina with corn flour.

2. Corn starch is very refined corn flour, and corn meal is too coarse. Don't use Corn Starch or Corn meal to replace Masa Harina.