Corn Tortillas

Step 1

Bring 1 cup of water to a boil. Add the tomatillo husks or pour the water over them and let sit for 10 minutes. Once cool enough to touch, strain the liquid and let cool. You should have about 7.1 ounces of tomatillo leaf water.

Step 2

In a medium bowl, add the masa harina, salt and 1 cup of the tomatillo water. Knead by hand for 5 to 8 minutes. Roll into 12 portions (mini tortilla size is 24 grams) and place a damp cloth on top to prevent drying.

Step 3

Cut a produce bag down the sides to open it up into one long plastic piece. Fold in half and lay on the bottom of a tortilla press. Place one portion of the dough between the folded over plastic in the press so there is plastic on top and under the dough. Drop the press on the dough, pressing gently with the handle. Rotate the dough 180 degrees and drop the press to ensure evenly round and thin tortillas.

Step 4

Heat a comal or griddle over medium-high heat. Carefully peel the round from the tortilla press, place on the comal and cook on one side for 1 minute. Flip and cook for 1 minute, periodically pressing gently with a linen napkin or towel. Then flip one last time and cook until it puffs, about 2 minutes. It should puff if it was kneaded enough. Transfer the tortilla to a linen towel and cover to keep warm. Repeat with the remaining dough.