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Basic Corn Tortilla Dough |
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Print this Recipe (Masa para Tortillas) Category: Basic Dough Preparations Makes about 1 pound masa dough for 12 (6-inch) tortillas This recipe details how to prepare dough to make corn tortillas from dried corn flour called masa harina. The dough is also used to make a number of masa-based snacks, such as sopes, gorditas, and chalupas. (See Appetizers and Snacks chapter.) If there is a tortilla factory near your home, you can buy prepared wet masa instead of making your own dough. Either way, the dough will work very well. (You don't have to worry about overworking masa dough because there's no gluten that can toughen as there is in wheat flour doughs.) 2 cups masa harina, (flour for corn tortillas) 1 1/3 cups warm water 1/4 teaspoon salt 1. In a large bowl, mix the masa, water, and salt together with your hands until combined. Knead the dough very well until moist and smooth, but not sticky, about 3 to 5 minutes. If the dough is at all crumbly or seems too dry, moisten hands with water, and knead some more. If the dough sticks to your hands, add masa harina, 1 tablespoon at a time, to achieve a moist, smooth dough. 2. Cover the bowl with plastic wrap, and let the dough rest about 20 minutes before using, or refrigerate for up to 3 days, or wrap and freeze for up to 3 months. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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