Homemade Tortillas

1. Stage

Pour harina de maíz in a bowl. Add a pinch of salt (about a teaspoon) to 1 3/4 cups water.

2. Stage

Little by little start adding the water to the harina and start mixing with your hand. Keep adding water and mixing until you get a play dough-like texture.  Once you have a uniform, soft masa, cover it with plastic and let rest for a minimum of 30 minutes. (I like resting it for 1 to 2 hours.)

3. Stage

Knead one more time for 2 more minutes. If your dough feels dry get your hands wet and knead again, repeat until your masa doesn't break.  

4. Stage

Preheat a nonstick pan until it's very hot. Meanwhile, divide your masa in testales (the little balls that will become the tortillas). 

5. Stage

Cut long sides of a large resealable plastic bag to create a long open rectangle. Open your tortilla press, lay the cut bag on top of the bottom circle and place a testal right in the middle. Fold the plastic bag to cover the testal then close the tortilla press, and PRESS. (Not too hard! Start by making thick tortillas and as you grow more confident, you can start getting them thinner.) 

6. Stage

This is what takes a little bit of practice: Really carefully peel off one side of the plastic bag. Lift the tortilla with the bag and place it in your other hand, then peel the plastic bag from the other side of the uncooked tortilla. Lay your "tortilla" in the pan. (If the pan is very hot, the tortilla shouldn’t stick to the pan.)

7. Stage

This is my favorite part: Cook the first side for 30 seconds. You'll see that the edges start to change color. Turn the tortilla "sin miedo" and leave it on for 90 seconds until you see tiny bubbles forming. 

8. Stage

Give it one last turn and leave it alone for another minute. It should start rising, but if nothing happens, press slightly at the center of the tortilla. But if nothing happens, no worries—it will still taste delicious!