Thanks for providing measurements. My mom was a "pinch of this, handful of that" type of cook, so I never had a consistent recipe.
A couple of suggestions: Once the dough comes together, pinch them off in to equal-sized balls. Rub a small amount of oil on them, then place in an oiled bowl. If you have a gas stove, place the covered bowl in the oven (don't turn on the oven) and let sit as described. The oil prevents the dough from getting too sticky, and the warmth makes them lighter in texture (almost like rising bread) and more pliable.
Make sure that you also flour the rolling pin to prevent the masa from sticking. You may also need to gently stretch the margins of each tortilla prior to cooking, as they tenf to shrink a little.
Again, great recipe! My non-Hispanic friends are drooling already!
7 users found this review helpful
Apr. 30, 2011