Emilia Molinari

Recipes: 105

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Homemade Corn Tortillas

60 minutes

Not so easy

10 servings

Emilia Molinari

These tortillas taste delicious just made to accompany the Mexican dishes.

Reviewed by the Editorial Team of Kiwilimón

Ingredients

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315 grams of corn dough cool
2 spoonfuls of flour
1/2 Cup of Water

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Preparation

The fresh tortilla dough can be obtained in the tortillería and must be used immediately, otherwise it needs refrigeration.

Heat a flat iron pan or pan (without fat). Moisten the hands and knead 3 minutes. Form with the dough 10 small balls each one has to have like the size of a walnut or weigh like 30 grs.

Lightly knead each ball, the dough should be moist and elastic, if it is too wet, sprinkle with flour and if it is too dry sprinkle a little water.

Cover a tortilla press with a plastic and place a dough ball in the center. Place another plastic on top, lower the lid and press with the handle. The tortilla that we form should measure between 10 and 13 cm in diameter.

Open the press, lift the plastic from above, take the tortilla with the plastic below and turn it over the 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 you start to dry the tortilla for 20 seconds, turn it over and let it cook on the other side for 20 seconds, remove it from the heat and put it on a clean cloth that covers it.