Tortilla Palmeada

Step by stepInstructions

1. Stir the masa harina and salt together, add the warm water, and knead into a smooth, soft dough that does not stick to your hands. Cover and rest for ten minutes.
2. Divide the dough into eight to ten balls, or ten to twelve smaller ones for coffee-time tortillas.
3. Flatten each ball between your palms with quick, firm claps into a round about a quarter-inch thick, a gesture that gives palmeadas their name.
4. Cook the tortillas on a hot ungreased comal or griddle for one to two minutes per side, until they puff slightly and show golden spots.
5. For tortilla de queso, work grated cheese into the dough before shaping, or sandwich cheese between two thin rounds and press the edges to seal before cooking.
6. Keep the cooked tortillas wrapped in a clean cloth so they stay warm and pliable.