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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!
Units: US | Metric
Serving Size: 1 (45 g)
Servings Per Recipe: 12