准备

• 在一个中等大小的碗中，将Masa Harina和盐与1-1/4杯温水混合。用手混合并揉捏，直到面团光滑均匀。它应该柔软但不粘，就像柔和的游戏。如有必要，请使用更多的水或Masa Harina调整质地。用塑料盖住，并在室温下至少30分钟，最多2小时。

  切开两个正方形或圆形的重型塑料（从Ziptop袋或塑料杂货袋中），以安装玉米饼的板。在炉子上放一个大的扁平烤盘，跨越了两个燃烧器。将一个燃烧器在中等低位上打开，另一个燃烧器在中高。（如果没有大烤盘，请使用两个煎锅。）

  Pinch off a golfball-size piece of dough and roll it into a ball. Cover the bottom plate of the press with a sheet of plastic and put the dough ball in the center. Cover with the other sheet of plastic and press with your palm to flatten slightly. Close the press and firmly push down on the handle. Rotate the tortilla one-half turn and press again. Repeat if necessary until the tortilla is an even 1/16 inch thick.

  

• 将塑料的顶部剥落，将玉米饼翻转到您的手上，然后小心地将其他塑料片剥落。（如果玉米饼断裂，面团太干；如果粘住，面团太湿了。）

  将玉米饼放在烤架的凉爽侧面，快速将您的手翻转过烤架。煮直到玉米饼从烤肉中松动，15到20秒（如果玉米饼气泡，热量太高）。

  

• With a spatula, flip the tortilla over onto the hot side and cook until the bottom is lightly browned in spots, about 20 seconds more.
• Flip again so the first side is on the hot part of the griddle and cook until the tortilla puffs in spots and browns lightly on that side, about 20 seconds more (if it doesn’t puff, the griddle isn’t hot enough, the dough is too dry, or you cooked it too long on the cool side). Immediately wrap the tortilla in a clean, dry cloth.
• Repeat pressing and cooking the remaining dough, stacking and wrapping the finished tortillas in the cloth. Once they’re all cooked, let them rest in the cloth for 10 to 15 minutes before serving. During this time, they’ll steam themselves, becoming soft and pliable. You can also wrap the cloth-wrapped stack in foil and keep warm in a 200°F oven for about an hour.

提前提示

包装良好的玉米饼在冰箱中保持长达一个月。在使用之前，在冰箱中融化过夜，然后再加热。