(From Thibeault’s Table)
For those that are interested in making tortillas maybe this pictorial will be of some assistance.
The recipe is very simple. Just masa harina, salt and hot water. I don’t measure. I just pour 1 1/2 to 2 cups of the masa into a bowl, add some salt and enough hot water to make a soft, but not sticky dough. Knead it for a minute to make it smooth. The dough should not be stiff or dry, but it shouldn’t be wet or sticky either. It is a dough that is easy enough to fix. Just add a little more of the masa or a little more water until you have the right texture. Cover and let it sit for 5 or 10 minutes.
Roll tortilla dough in to balls a little smaller than a golf ball. Cut a plastic storage bag slightly larger than the size of tortilla press. (I use ziplock freezer bags)
Cover with another bag, cut to size.
Press to flatten. Be gentle
Place a large griddle over two burners. Heat one side on medium and the other side on medium high.
Gently peel off top piece of plastic, flip tortilla over on to palm of hand, supporting with fingers and very carefully pull off remaining plastic. Place tortilla on the side of the griddle that is heated to medium. Cook for 25 to 30 seconds. You will see a little steam and the tortilla will move easily. Using a spatula, flip the tortilla over and place on the hot side of the griddle
Cook for about 30 seconds. Tortilla will start to get little brown spots. Flip it over again. And cook for another 20 to 30 seconds. The tortilla will start to puff up
Puffing up more
All puffed up. This is what a perfect tortilla looks like. It takes practice. But even if your tortilla doesn’t puff up it will still taste good. Just won’t be as tender
If you have a tortilla warmer, place the tortillas in it as they come off the griddle. They will steam and soften up. Which is what you want them to do.
If you don’t have a warmer just wrap them in a clean tea towel and keep them warm in a low oven
Use the tortillas to make Pork Carnitas Tacos
or Fillet with Chipotle Chile