Homemade corn tortillas – proper cooking technique : AskCulinary
Can somebody proportion their recommendation on cooking selfmade corn tortillas?
I combined masa harina with salt and water till a constistency very similar to play dough. Then rested for 30 minutes.
I cooked them on a sizzling griddle till they overrated after which put them in a bowl coated with a towel to steam.
10 minutes later we opened the bowl they usually have been soggy.
Is the coated bowl an needless step?
Should I be re-frying them after they have got steamed within the bowl?
Or used to be there an excessive amount of water within the dough?