Prep 20 mins
Cook 20 mins
In Mexico these are always served steaming hot and freshly made. They are moist and succulent, truly a different species form commercial corn tortilla's. You cannot make a soft enchilada without this recipe and once you eat them you will never use store bought again! You will need a tortilla press to make these - try looking in a gourmet or specialty shop. Or use a rolling pin to flatten out to 6-7" - Or you can try using your hands to flatten to 1/4" thick or less - takes practise but it can be done. Masa Harina is "dough flour made from corn". The fresh masa is soaked in lime and then force-dried and ground into a fine powder. Do not use regular corn flour!
- Mix water with the masa and mix quickly and lightly.
- Cover with a damp towel and set aside for 20 minutes.
- Open the tortilla press and place a plastic sandwich bag on the bottom plate.
- Make a ball of dough about 1 1/2 inches in diameter.
- Flatten the ball slightly and place on the baggie.
- Then place another baggie on top, close the press and push down on the handle.
- Remove the tortilla and carefully peel the bag/s from the dough.
- Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
- Only filp once, they don't taste good if you keep flipping!
- Keep the tortilla's warm in a stack, wrapped with a thick towel.
- You may need to add a little water to the masa from time to time if it dries out.