- 1 3/4 cups masa harina
- 1 cup plus 2 tablespoons water
- Vegetable oil to grease the griddle
Place the masa harina in a large bowl and form a well in the middle. Add the water to the well and slowly incorporate the flour until the dough is formed. Knead the dough until smooth, adding additional flour or water if necessary. Roll the mixture into walnut-sized balls. Cover with plastic.
TO FORM THE TORTILLAS: Lay a piece of plastic wrap on the bottom plate of a tortilla press, then place one walnut-sized ball of dough on top. Cover the dough with another piece of plastic, close the press, and push the handle down firmly. Open the press and lift off the top section of plastic. You should have a flat round tortilla ready for the griddle. Repeat the process with the rest of the balls of dough.
TO COOK THE TORTILLAS: Heat a griddle over medium heat. Lightly grease the griddle with oil. Place a tortilla on the griddle and cook each side for 30 seconds. Repeat process with the rest of the tortillas. Cooked tortillas can be stored in the refrigerator for two weeks or frozen up to six months.
Recipe courtesy of Executive Chef Raul Guerrero, Mexican Embassy, Ottawa, Canada
©From The Ambassador's Table
Blueprints for Creative Entertaining
By Margaret H. Dickenson
Random House Canada
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
60 calories; 2g total fat; 0mg cholesterol; 1mg sodium; 11g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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