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How To Make Corn Tortillas
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1 cup
Masa Harina
3/4 cup
Hot Tap Water
1/2 tsp
Salt
Pinch
Cayenne (Optional)
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Mix masa harina, salt, and cayenne together. Then add hot water and mix w/your hands to form a ball.
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Wrap with damp paper towel and set aside to fully hydrate 20-30 mins.
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Divide the dough into 8 equal pieces.
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Roll each piece into a ball and keep under damp paper towel to prevent drying out.
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Cut a large ziplock bag down the sides, leaving it connected at the bottom seam.
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Use the plastic bag to line your tortilla press (2 heavy books will work if you don’t have a press).
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Smoosh one of your dough balls slightly and put it in the center of the press.
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Press down firmly with the tortilla press.
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Huzzah! A tortilla! But we’re not done yet...
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Transfer the finished tortilla directly to a hot skillet OR to a sheet of parchment paper.
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Gently place the raw tortilla in a bare med-high heat pan (no oil or grease) and cook for 45 secs.
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Flip, and cook for 1 min on the second side.
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Flip one last time and press the spatula down into the center to make the tortilla puff up (5 secs).
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Wrap finished tortillas in a clean dish cloth while you make the rest.
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Let them sit, wrapped in a towel, for 20 mins. This allows them to steam & become flexible.
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We did it! We made corn tortillas!
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Load ‘em up with your favorite fixin’s and dig in.
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Get the recipe at The Practical Kitchen (dot com)!
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The Practical Kitc...
Making food, that’s good enough. Pastry student. Home cook.
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