Around the World in 80 Foods: Mexico's Finest...Homemade Corn Tortillas!

This is a continuation of one of my previous blog posts: Yucutan-style pollo pibil tacos...we got the Yucutan-style chicken part down...now it's time for the tortillas!!!!!!

Here's what you'll need: (This is from the back of a Maseca bag of Masa Harina, or traditional corn meal used specifically for tortillas, tamales, etc.)

• 2 cups    masa harina (Maseca instant corn masa mix)

• 1 ¹⁄₂  cups    water (COLD to LUKEWARM!)

• mix thoroughly for about 2 minutes to form a soft dough.  If the dough feels dry add more water one tablespoon at a time.
• Divide into (16) equal balls.
• cover with damp cloth to keep the dough moist.
• line a tortilla press with two sheets of thick plastic wrap (PLEASE NOTE THAT WAX PAPER WORKS WELL, BUT AFTER SEVERAL USES WILL BECOME TORN. I TOOK A BAG OF MISSION WHITE FLOUR TORTILLAS (EMPTY OF COURSE!) AND CUT THE PLASTIC BAG INTO SQUARES THAT WOULD FIT MY TORTILLA PRESS. THESE CAN BE FOLDED, PRESSED AND USED ALMOST ENDLESSLY WITHOUT BEING SHREDDED AFTER SEVERAL GO-ROUNS WITH THE PRESS!)
• place 1 ball between plastic wrap and press until the tortilla measures 5 to 6 inches in diameter. (MY TECHNIQUE WAS TO PRESS DOWN ONCE VERY HARD, BUT NOT TOO HARD TO MUSH IT INTO OBLIVION. THEN, AND HERE'S THE IMPORTANT PART...ROTATE YOUR BALL A QUARTER OF A TURN, PRESS AGAIN, ROTATE A QUARTER OF A TURN, PRESS AGAIN, AND SO ON, UNTIL YOU HAVE DONE THAT FOUR TIMES AND YOUR TORTILLA IS AS CLOSE TO PERFECTLY ROUND AS YOU'LL GET IN THIS LIFETIME, AND OF AN EVEN THICKNESS. PLEASE NOTE EVERYBODY, THAT IN SOME CASES YOU MIGHT ONLY HAVE TO PRESS IT ONLY TWICE AND IT WILL BE EVENLY THICK ALL AROUND. :) :)
• Carefully peel off plastic wrap.
• Preheat ungreased griddle,skillet or comal on medium high heat.
• Cook tortillas one at a time for 50 seconds.
• turn then cook the second side for another 50 seconds.
• cover tortillas with cloth napkin (OR PLACE IN A TORTILLA WARMER!) to keep soft and warm.