Carefully peel the tortilla from the plastic and lay it flat on the hot comal. Wait .
Flip it one last time. If the hydration and heat are perfect, the tortilla will .
A (clay griddle) is superior to metal for several reasons:
While many artisans pat them out entirely by hand (), using a heavy wooden or cast-iron press lined with two pieces of plastic (cut from a clean freezer bag) ensures even thickness. Press gently. Rotate the plastic 180 degrees. Press again for perfect symmetry. 3. The First Flip (The "Setting")
I can provide specific tips for or curing your clay based on your setup!
The journey begins long before the heat hits the comal. To achieve the perfect tortilla, you need high-quality or, ideally, fresh nixtamalized dough from a local mill.
Never eat a tortilla straight from the heat! Place it immediately into a (woven basket) lined with a thick cloth towel. The tortillas need to "sweat" together for 2-3 minutes to achieve their signature pliability and softness. Do you have a wooden press or are you patting them by hand ? Is your comal over a gas stove or an open wood fire ?
: The dough should feel like playdough—supple, moist, but not sticky.