I've purchased a tortilla press and some blue corn masa harina to make tortillas for the first time.
I've looked at recipes and videos online, but I couldn't get my own dough to take on the pliable, "play-doh" consistency that seems to be the target texture.
It was not cohesive at all, a bit like working with wet sand, and it either felt way too sticky to shape into balls, or, when I added more masa harina, the flattened rounds would just fall into pieces when I tried to transfer them to my cast-iron skillet.
All of the recipes and videos I saw called for white corn masa harina though, so I wonder if the blue corn masa harina is not the right one to make tortillas? Or should I use a mix of white and blue?
Experienced Mexican cooks, I'd love to hear your thoughts! Many thanks in advance.
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