Fresh tortilla dough can be found at a tortilla shop and should be used immediately; otherwise, it needs refrigeration.
Heat a comal or flat iron skillet (without grease).
Moisten your hands and knead for 3 minutes. Form 10 small balls from the dough, each should be about the size of a walnut or weigh about 30 grams.
Lightly knead each ball; the dough should be moist and elastic. If it's too wet, sprinkle with flour, and if it's too dry, spray a little water.
Cover a tortilla press with plastic and place a ball of dough in the center. Place another plastic on top, lower the lid, and press down with the handle. The tortilla we form should measure between 10 and 13 cm in diameter.
Open the tortilla press, lift the top plastic, take the tortilla with the bottom plastic, and flip it onto your hand. Remove the plastic and place the tortilla on the hot comal. Be careful not to move the tortilla on the comal.
As soon as the tortilla starts to dry, about 20 seconds, flip it and let it cook on the other side for 20 seconds. Remove it from the heat and place it on a clean cloth to cover.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?