Homemade Corn Tortillas

Mixed the flours, add water little by little, mixing well until the dough is moist and does not crumble anymore (it is not necessary use all the water). The dough is ready when you form a ball, if you push it in the middle the dough is not cracked and you can see your fingers shape in the dough.

Roll the dog into little balls, approximately, 35 grams each

Pre-heat the comal, over medium-high heat.

Sheets of plastic: Take a ziploc bag (quart size) remove the seal with scissors and make 2 squares. 

Lightly flatten a masa ball in between two sheets of plastic wrap using a tortilla press or a flat plan. 

Make sure not to press it down too much or it will become too thin and when you remove the plastics it will broke. Remove the flattned masa from the plastics wrap carefully. Take the tortilla with your hands.

Place the tortilla on the hot comal.

Cooking time: wait 20 seconds and flip it over, wait 1 minute and 40 seconds to flip, the tortilla has to start to inflate or bubble up in the middle. Wait until look like a little balloon. Remove the tortilla from the comal and place it on a tortillero.

If you don't have tortillero, prepare a plate and cover it with a light kitchen towel to keep them warm.