I just made corn tortillas for the first time using Maseca instant
corn masa flour. I followed the recipe on the bag. Making the dough
was easy; rolling the pieces out between 2 sheets of plastic (zip-lok
1 gallon bag) was easy. What I didn't really get the hang of was
cooking the tortillas on the cast iron skillet. At least, not so they
looked like the ones at the supermarket.
Are there any experienced corn tortilla cooks here? What are the
clues to 'done?'
P.S. I did overwork the dough and made the tortillas somewhat tough.
I'll know better next time.
Any other tips?
Janet US