In most every recipe for corn tortillas, the proportion of ingredients called for is 2 cups of Masa Harina to 1-1/4 to 1-1/3 cups of water. However, the difference between 1/4 cup and 1/3 cup, while only 4 teaspoons, can be critical.
The process is this:
The experienced tortilla cook need not turn out tortillas one at a time. You can get your own assembly-line process going by using two big skillets. Another pair of hands in the form of a kitchen helper can hasten the process, as well.
Put hot tortillas into an aluminum foil pouch wrapped in a kitchen towel or napkin. You want them to stay hot and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated. Bake, in a 350°F oven for about 12 minutes. Microwave reheating is not recommended, as it tends to toughen the tortillas.
Note: Do not confuse corn flour with cornmeal. Cornmeal is made with a completely different process, and it simply will not work for tortilla making.
Kitchen tools & ingredients you'll need: Masa Harina
Griddles, Tortilla Makers, Tortilla Tools, Skillets
For related article, see How to Make Corn Tortillas.
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