Masa harina is a unique kind of flour made from corn cooked in a process called Nixtamalization where the corn is cooked with lime water and dates back to the ancient Aztec civilization. The process makes the maize more nutritious and assists in dough formation for the production of tortillas. With a little bit of effort, you can make your own corn tortillas at home with the recipe below. Makes +- 25 tortillas.
1. Place flour in a large mixing bowl, add salt and mix with a fork.
2. Slowly add the water and knead with your hands until a smooth dough is formed. Dough should be soft but should not stick to your hands. (Add a few drops of water or sprinkle a little bit of flour if necessary).
3. Cover with a damp cloth and leave to rest for 2-3 minutes.
4. Divide the prepared dough in equal portions (about 20 -25 grs or depending on the tortilla size desired)
5. Heat a comal or heavy skillet over medium heat.
6. Cover a tortilla press with a piece of thick plastic. Place one ball of masa in the center. Cover with another plastic sheet. Close press and gently push down the handle.
7. Open the tortilla press. Remove the top plastic and, using your hand, very carefully remove the tortilla and place on the hot comal.
8. As soon as the edges of the tortilla start to dry, turn over and cook on the other side. Tortilla should puff.
9. Transfer to a cloth or tortilla warmer to keep warm until eaten.