Basic dough (Masa) for Tortillas, Empanadas, and Sopes Recipe
Ingredients:5 cups finely ground corn flour for tortillas
3 cups warm water
1 tablespoon kosher salt
Directions:Mix the corn flour with the water and salt in the bowl of a stand mixer using the paddle attachment on medium speed until it is evenly distributed and forms a cohesive, not sticky, semifirm dough when pressed together. To mix by hand, combine ingredients in a bowl with a fork. Gather into a ball and knead dough until smooth and no longer sticky. Cover the dough with plastic wrap and refrigerate for 1/2 hour or up to 5 days. Typically, a 1 1/2-tablespoon ball of dough is used to make a 4-inch tortilla.
Place the dough on a prensa lined with plastic wrap and press the dough into a flat disk, or press it between two books covered with plastic wrap. Cook on a hot griddle for 2 to 3 minutes per side. Tortillas are best when prepared fresh and served right off the griddle.
This will make a Large quantity of tortilla products. You can cut the recipe in half or wrap any remaining dough in plastic and refrigerate it for up to 5 days.
Makes 8 cups
To make fresh tortillas, Mexicans use a tortilla press, called a prensa de tortilla. Another option is to press the dough between two books covered with plastic wrap. In Mexico, you also see women using their hands to pat the dough into flat tortillas.
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