Dough or Masa:
310 grams (precooked cornmeal called masarepa or P.A.N. either white or yellow or combination)
2 cups warm water 470 grams
1 tablespoon vegetable oil
2 teaspoon Salt
2 Tbs lime juice
Place the masarepa in a large bowl. Add the and salt and stir to mix well.
Add the warm water,then lime juice and finally oil and mix to form dough.
Roll up and pat the dough into a ball and knead for 2 minutes or until smooth. You will know it is adequately smooth when it does not stick to the bowl nor to your hands. Apart from the test that it not be sticky, texture is critical and a bit like the Goldilocks conundrum. The goal is to feel like playdough. Too wet and it wont hold up and too dry and it will be too inflexible . Just right again is playdough and it just takes a little practice . Once again err on the side of too dry.
Cover once right with plastic wrap and set aside for 20 minutes in refrigerator.
Measure small portions of the dough, 50 grams or about 1 ½ tablespoons each one, and form each portion into a ball by rolling between the palms of your hands.
Place the balls of dough between two pieces of plastic so that it is slightly off center towards the "hinge" of the tortilla press
Press down slightly for a first partial press. Allow enough room under folded plastic for expansion of ball of masa
Reposition plastic fold so that the tortilla circle is centered for the second and final press. Make sure there is enough room under the plastic fold at the hinge end to accomodate the full expansion of the tortilla during this second press. Also make sure there is adequate coverage towards the handle side so that the masa remains under the plastic during this second press and does not stick to top of the tortiilla press
Heat at moderate to high flame /setting a non stick or cast iron pan. Slightly grease the pan by simply dipping a paper towel in oil and rubbing warm surface.
Open the plastic sheet, invert over your hand and carefully peel back the plastic sheet.
Flap carefully though decisively onto pan surface
Immediately shake the pan to assure you have adequate heat for the tortilla.
Fry for a few minutes until bottom side has developing brown spots
Once you have flipped the tortilla ,watch the steam puff up the tortilla and wait until most of the area of the tortilla has similarly "inflated'
Remove and keep warm in a pocket of aluminum foil
Tortillas are as common at a Mexican table as is bread at an Iberian table and serve much the same role .They are used as quasi utensils to scoop up sauces and to hold and eat food with.Tacos are simply tortillas served with different meats, beans and fish of which the classic varieties are Carnitas, Al Pastor, and Carne Asada although every taco shop will usually also serve brains, fried fish, shrimp and many others. They also are served with a wide variety of sauces including Pico de Gallo, Salsa Verde, Guacamole and a wide range of red sauces of different intensities. We make our own tacos as would you if you make or buy tortillas and serve them with your own selection of meats and sauces. In this same way when you sit down at a Mexican table and, regardless of what you are served, you reach out for a tortilla to eat it with ,you are crafting your own hand crafted Taquito.
