— Faith Dunning

Wow for a non-wheat tortilla. There's nothing that beats. Corn corn, you know using a good Masa is probably the best tortilla you can make, you know, there are a variety of different Masa flowers that you can get out there and the recipes are pretty simple. We have one in the new plants the new Pro plant class the new Plants Plus Class that's in the Mexican Oaxaca section, but it's basically a pretty simple recipe the you know, you basically have say I would say about a cup and a half or maybe two cups of Masa to start and then put in very hot the hottest as you can stand your hands in water started a cup and then add up to a half a cup and a half of water to that until you get kind of a nice consistency. That should be a ball and shouldn't be sticky anymore. It shouldn't stick to your fingers as you come across once you get it into a ball. Typically, we'll put a little bit of salt or a little bit of oil on it and then cover it and then you break that down into smaller pieces and press it down either with your tortilla press or a roller or a wine bottle. That's all you have to be able to roll them out into your tortillas. Um, those are the best tortillas you can get, you know, just make sure that they're keeping moist and then put them on to pan. You know, I have a tortilla like a Skillet that I use just for I can't remember the name of it but a skillet just for tortillas because I live in Texas and we have them a lot but basically just put those on to it you'll see the steam start to evaporate a little bit flip it over. You'll get a little Darkness on the edge and it works really really wonderful a Comal. Thank you Patrick Patrick's in my ears saying what it was but the Comal is a perfect way to do that. You could also do it in an average sautee pan as well, too.