For about 2 dozen, 5-inch tortillas1 pound fresh masa (corn dough) for tortillas, from a tortillería
or
2 cups masa harina (dried and powdered masa) 
Heavy-duty, quart freezer bags (a few)  

1. Heat a griddle to medium hot.
2. With fresh masa: The dough is soft and warm. With masa harina: In a mixer bowl, mix the masa harina with 1½ cups tepid water until a dough forms a ball, and the texture is of stiff bread dough. Add another spoon of water to soften the dough if necessary.
3. Using a tortilla press, put half a plastic freezer bag, slightly larger than the diameter of the press, on the bottom part of the press with the opening to one side.
4. Pull off a ping pong ball-sized piece of masa and roll it into a ball. Cover the masa with another half bag, with opening on the same side as the other bag. Lower the top of the press and gently push on the handle—less hard for thicker, smaller tortillas. Open the press. For thinner tortillas, turn the tortilla (and bags) 180 degrees, and push again.
5. Open the press. The tortilla will have plastic stuck on the top and bottom. Peel away the top plastic, then flip the tortilla over into your other hand and carefully peel that plastic away. If dough sticks to the plastic it is too moist. Return to bowl and either knead in more masa harina, or let the dough rest 10 minutes, uncovered, to dry out a bit.
6. With a sweeping motion lay the tortilla gently on the griddle to avoid air pockets. The tortilla should make a small sizzle. After 30 seconds, when it starts to unstick and looks speckled brown underneath, turn the tortilla over. Cook for 30 seconds. Turn over and cook 30 seconds more. Thin tortillas will puff (if it doesn’t, press down slightly on the tortilla with a spatula). Don’t overcook! Remove the tortilla to a napkin-lined basket to keep warm. If this first tortilla has cracks along the edges the dough is too dry, so knead a little more water in before continuing with the others.
7. To work fast, divide the masa into balls on a baking sheet and cover with a moist towel to keep them from drying out. Continue making the remaining tortillas, stacking them in a cloth napkin-lined basket to keep warm.

 Reheat a tortilla on a griddle, directly on a gas burner, or microwave a wrapped stack.

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1 ¾ cup masa harina
1 cup plus 2 tablespoons hot tap water

1. Heat two griddles to two different temperatures – one over medium heat and the other over medium-high heat. 
2. Cut two squares of plastic to cover the plates of a tortilla press.
3. Knead the masa harina with just enough water to make it soft (like cookie dough) but not sticky.
4. 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. 
5. 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.
6. Transfer to a cloth-lined basket and continue making tortillas, stacking them and keeping them covered.

Ingredients:
For the corn tortillas:
1 3/4 cups Maseca
2 tablespoons hot water
salt
tortilla press

For the filling:
olive oil
1/2 onion, chopped
1 garlic clove, minced
1 pound button mushrooms, sliced
2 tablespoons chopped epazote leaves
salt and pepper
8 ounces Mexican melting cheese (quesillo or asadero), grated

Preparation:
For the tortillas:
1.  Heat two griddles to two different temperatures – one over medium heat and the other over medium-high heat. �
2.  Cut two squares of plastic to cover the plates of a tortilla press.
3.  Knead the Maseca with just enough water to make it soft (like cookie dough) but not sticky.
4.  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. �
5.  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 again, leaving it on the hot side and bake for another 30 to 45 seconds.  At this point the tortilla should puff up.
6.  Transfer to a cloth-lined basket and continue making tortillas, stacking them and keeping them covered.

For the quesadillas:
1.  Finely chop the onion and garlic.
2.  In a medium skillet, heat 2 tablespoons of olive oil over medium heat.  Sauté the onion and garlic and add the sliced mushrooms and chopped epazote.
2.  Stir until the mushrooms have released their juices and simmer until all the liquid has evaporated.  Taste and add salt and pepper as needed.
3.  To form the quesadillas, heat a griddle or skillet over medium heat.  Lightly brush one side of each tortilla with oil and lay it oiled side down on the hot griddle.  Spread about 1/4 cup of the cheese and about 3 tablespoons of the mushroom filling in the center of each tortilla.  When the cheese begins to melt, fold the tortilla in half.  Cook, flipping every minute or so, until the cheese is completely melted.  Serve warm.

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Ingredients:

• 1 3/4 – 2 cups masa harina
• 1 1/8 cups water

Preparation:
In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.

Preheat a cast iron skillet or griddle to medium-high.

Divide dough into 16 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.

Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.

Purchase items in BOLD in-store at Surfas or online at Culinary District!