Othello





2 cups Masa Harina or Maseca2 tablespoons all-purpose flour, sifted 1 1/3 cups cold water
Place the corn flour in a bowl and stir in the sifted flour. Stir in the water, a little at a time, to make a moist dough, adding a little more water, if necessary. Work the dough just until smooth then place it in a bowl, cover with plastic wrap and allow it to rest for 1/2 hour. Break off a piece of the dough to test in the Tortilla Chef, then after you are sure it has the proper water content make the rest of the dough balls. For regular size tortillas, break off and roll into balls a little smaller than golf balls. You should have 12 balls.
Open and preheat the Tortilla Chef for 7 - 10 minutes. Place a ball of dough onto the just slightly off center (toward the hinges of the press) and immediately press the dough ball into a tortilla with one quick, firm motion, then quickly open the machine. If the dough is the right consistency it will stick to the top of the press. It the dough releases and remains on the bottom of the press, just add a little more water to the dough and try again. Slide a thin plastic spatula between the dough and the press, beginning at the bottom. If the dough seems determined to stick, simply close the press for about one second, reopen it and try again--you may have to repeat this process on the first couple of tortillas until you have the timing down, but after this they should go quickly. Ease the dough on to the bottom of the press and allow it to bake for about 30 seconds, then turn it and cook on the other side, at which point the tortilla should begin to puff. The tortilla is done when the dough is just cooked through. Place the completed tortilla in a tortilla warmer or wrap in a towel and prepare the remaining tortillas in the same way. Because the Tortilla Chef can accommodate only 1 tortilla at a time the process can seem a little slow. But it can be speeded up considerably if you heat a large skillet or comal over medium heat and use it as an extra cooking surface.
Making Corn Tortillas with a Traditional Tortilla Press
If you are not using the Tortilla Chef, first heat two heavy skillets, one over medium heat the other a little hotter. Press the dough balls between layers of smooth plastic (large zip lock bags cut into circles a little larger than your tortilla press are ideal). Peel off the top layer of plastic and invert the pressed dough onto the palm of your hand, then peel off the remaining layer of plastic.
Lay the dough onto the comal in a sweeping motion. This is done by allowing the portion of the dough that overlaps the side of your hand with the little finger to touch the comal, then carefully slide your hand out from under the rest of the tortilla so that it lands neatly onto the skillet. Allow it to cook for about 30 to 45 seconds. It should no longer stick to the pan. If it does, raise the heat. With a spatula flip the tortilla, uncooked side down, onto the hotter pan and allow it to cook for about 1 to 1 1/2 minutes. Turn the tortilla, keeping it in the hotter skillet. At this point it should begin to puff. If it does not it probably means that the heat is not high enough. Sometimes you can encourage the puffing by "tickling" the tortilla with the spatula by passing it lightly over its top as if you were tickling it. Continue cooking for 30 to 40 seconds or until the tortilla is cooked through, then place it into a tortilla warmer or wrap it in a towel. Leave the tortillas to steam for about 10 minutes. This is very important as the steaming finishes the cooking process, creating a softer and much more flexible tortilla. Corn tortillas can be reheated successfully in a microwave at medium heat, wrapped in a slightly moistened towel.

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