TORTILLAS ROJAS | Red Corn Tortillas Recipe | Soft Corn Tortillas

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TORTILLA PRESS
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INGREDIENTS
3 guajillo chiles (18 g) *presoaked and softened*
1/2 cup ( 118 mL) water *for chile puree*
2 1/2 cups (300 g) instant corn flour for masa
1 tsp (5 g) salt
2 cups (473 mL) hot water *for masa dough*

INSTRUCTIONS
- Remove stems and seeds from dried chiles, then rinse well
- Place cleaned chiles in a pot, add water and bring to a boil
- Once chiles and water are boiling, turn off heat and steep for 20 minutes or until softened
- Remove chiles from boiling liquid, place in a food processor, add clean water and puree well
- Strain chile puree and set aside
- In a large bowl add instant corn flour, salt and combine well
- Now add chile puree, and hot water to instant corn flour, combine well.
- Mix masa dough for 5 minutes after combining
- Now cover masa with cling film and allow to rest for 15 to 20 minutes
- Once masa dough is rested, roll out 20 individual masa dough balls and cover with cling film or damp tea cloth to prevent dough form drying out
- To press out dough ball, you will need a tortilla press and 2 square sheets of wax paper or plastic
- Place the plastic or wax paper sheet on the press, place one masa dough ball in the center, lay the other sheet on top and press until flat tortilla is formed
- Gently peel pressed tortilla away from the plastic or wax paper
- Now gently lay your tortilla on a preheated griddle
NOTE: Be sure to preheat your griddle to a medium high heat. If griddle starts to smoke then adjust heat to prevent any burning.

- Cook the first side for 10 to 15 seconds, flip and cook the second side for 45 seconds then on the third flip, press the center of the tortilla and the tortilla should bubble up
- Repeat the process until all tortillas are pressed and cooked
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Видео TORTILLAS ROJAS | Red Corn Tortillas Recipe | Soft Corn Tortillas канала Simply Mamá Cooks