I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory
The only masa I can get this corner of the world is imported from Mexico or USA and is chilled or frozen
The masa and water mix goes soft after I let it stand for 30 to 60 minutes
I use a typical tortilla press, but it never gets them really thin, just flat, say match thickness?
The main problem is that using a well seasoned cast iron comal they take longer to cook than I would expect (more than one minute), and tend to dry out too much, and don't like being bent. If I stop cooking them after a minute they taste very uncooked
They taste so so … the kids will eat them all day made up as Quesadillas
Where am I going wrong?
Best Answer
They may be too thick. You can try placing several pieces of paper or thin cardboard into your tortilla press to get thinner tortillas. (If you aren't already using plastic or wax paper to press the tortillas, then you'll have to start, so that the paper doesn't stick to the tortilla.) Experiment with several different thicknesses until the cooking is more uniform/faster but they're still thick enough to support the food. (You'll also need to modulate the heat.) Once you find the right thickness you can just leave the extra sheets of paper/cardboard in the press for future pressings.