HOMEMADE CORN TORTILLAS (SALLYE)
How to Make HOMEMADE CORN TORTILLAS (SALLYE)
- Measure the masa mix and salt into a medium sized bowl.
Measure 1 1/4 cups of boiling water and the shortening into a glass measuring cup.
Stir until the shortening is melted.
Pour this mixture into the bowl of masa and mix with a fork.
When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands.
If the dough is too dry, add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
- Knead the dough for one or two minutes.
Add more water if needed. The dough should be moist enough to stay together but not sticky.
- Make a golf ball sized ball, and slightly flatten
Place plastic wrap or waxed paper inside tortilla press or spray with non-stick cooking spray
Place another sheet of plastic wrap or waxed paper on top of slightly flattened ball of dough
Press with tortilla press
If dough sticks to plastic, it is too moist. Add a little masa (corn flour) on top of ball to absorb the liquid
You should keep dough covered with plastic wrap while working to avoid it drying out
- Cook on non-stick griddle for about 45 seconds to 1 minute per side.
Or cook for same amount of time in heavy cast iron skillet
Voila!! You've got a corn tortilla ready to eat.
- If you don't have a tortilla press, do the following:
Place ball of dough on piece of waxed paper, cover with another piece of wax paper and use rolling pin or glass to flatten dough into thin round surface, then proceed to step 4