Directions

• Add the instant corn masa harina (flour) into a large bowl. Gradually pour in the water as you knead in between additions. Stop when the flour is fully hydrated, feel firm but not dry, and comes together. Then, stop adding water and continue kneading for 5 more minutes or until the dough feels smooth, firm, and will not stick to your clean hands. (Note: if the tortillas breaks or sticks to your hands, the dough is too wet. In that case, add more masa harina until you reach the right consistency. If too dry and cracks, add more water gradually, in small portions.)
• Grab a 2.5 oz portion of dough for a medium size tortilla. Roll into a ball, then rock back and forth as you lightly apply pressure to flatten into a dish. Place in the center of the plastic liners and using a tortilla press mold. Feel free to press as many times as needed to evenly flatten it. Peel both plastics and in a backhanded sweeping motion lay the tortilla flat on a hot comal. (Note: the comal must be hot when you lay the tortilla. If it burns the tortilla before it actually cooks, then it’s too hot. In that case; lower the heat. )
• When the edges of the tortilla become deeper in color, about 20-25 seconds ,flip. Allow the other side to cook for 25-30 seconds allowing the bottom to develop light golden brown spotting. (Note: Be careful not to cook it for too long as this can dry out the tortilla.) Finally, flip and let it puff as it develops golden brown spotting as well. (Note: If the tortilla does not puff, thats alright. Practice makes perfect. Just make sure it’s fully cooked en enjoy.) Remove the tortilla from the heat once ready, and wrap in a napkin cloth inside a tortilla holder. Keep it covered and following the same steps proceed to making the rest of them. Enjoy as tacos or any other recipe that calls for corn tortillas.