Cookbook · Breads
Corn Tortillas
One thing you don't find in Germany is tortillas. We brought a tortilla press from the states and learned to make our own. These are a bit different than store bought, with the main difference being how thin they get theirs. The taste is much the same. We have gotten used to these and will probably not buy store bought again even when we do go back to the states.
Ingredients
- 2 cups masa harina
- pinch of salt
- 1 cup warm water
Directions
- Combine all the ingredients in a large bowl and stir with a wooden spoon until
- the mixture forms into a dough.
- Turn the dough onto a lightly floured surface such as a cutting board or your
- counter top. Knead the dough for about 3 to 4 minutes until it becomes smooth
- and no longer sticky. Cover the bowl with plastic wrap and allow the dough to rest
- at room temperature for about an hour.
- Divide the tortilla dough into 12 equal size pieces. Keep the dough covered as you
- work. Take one piece at a time and roll it between your hands to form a ball.
- Open the tortilla press and lay a piece of plastic wrap(I use wax paper) on the bottom
- of the press. Sit the ball of dough on the paper and flatten the dough by pressing down
- on it with the palm of your hand. Now lay a 2nd piece of paper on top of the dough.
- Close the press and press down firmly a few times until the tortilla is flattened.
- The tortilla should be thin and round. This takes a little practice. They may not be
- "perfect" looking at first.
- Makes: 12- 6 inch tortillas