From the demo: Day of the Dead Foods
Recipe Courtesy of Maite Gomez-Rejon, ArtBites
1 ¾ cup masa harina
1 cup plus 2 tablespoons hot tap water
- Heat two griddles to two different temperatures – one over medium heat and the other over medium-high heat.
- Cut two squares of plastic to cover the plates of a tortilla press.
- Knead the masa harina with just enough water to make it soft (like cookie dough) but not sticky.
- Open the tortilla press and lay one square of plastic on the bottom plate. Scoop out a piece of dough about the size of a ping-pong ball, roll it into a ball and center it in the plastic. Cover with the second sheet of plastic wrap. Close the press and use the handle to flatten the ball into a disk. Open the press and peel off the pieces of plastic wrap.
- Lay the tortilla onto the cooler griddle. Bake for 15 to 30 seconds – just until the tortilla releases itself from the griddle. Flip to the hotter griddle and bake until brown underneath – 30 to 45 seconds. Turn once again, leaving it on the hot side and bake for another 30 to 45 seconds. At this point the tortilla should puff up.
- Transfer to a cloth-lined basket and continue making tortillas, stacking them and keeping them covered.