Masa, the Spanish word for "dough", is the traditional dough used to make corn tortillas. It is made with dried corn kernels that have been cooked and soaked in limewater and then ground into masa. Masa Harina ("dough flour") is flour made from dried masa.
Ingredients: corn, lime (calcium hydroxide).
Corn Tortillas Recipe
2 cups Masa Harina corn flour.
1/2 tsp sea salt.
1 1/2-2 cups hot water.
Mix the salt into the Masa Harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered.
Forming & Cooking Tortillas
Preheat a griddle or flat surface. divide the dough into 2 inch balls. Press dough between two pieces of wax paper, or flatten according to a tortilla press directions. Place flattened dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute for a few seconds. Make about 12-6 inch tortillas.
3 1/2 cups Masa Harina flour.
2 1/ cups warm water.
1/4 cup vegetable shortening.
1 tsp salt.
1/2 cup unbleached all-purpose white flour.
2 tsp baking soda.
Heat griddle to medium-low and lightly oil. Mix Masa Harina flour and water; add shortening, salt, flour and baking powder. Knead until smooth ball forms, cleaning the sides of the bowl. Wet hands and shape dough into 1 1/2- 2-inch balls. Keep covered to prevent drying. With moistened hands, pat and flatten into 1/4 inch thick patties, forming 3-4 inch circle. Place Gorditas on the oiled preheated griddle. Cook each side until lightly browned, about 6-8 minutes per side. Slice Gorditas halfway through, forming a pocket. Fill with your favorite fillings. Make 12 to 14 servings.