Homemade Corn Tortillas

Using a KitchenAid Stand Mixer fitted with the paddle attachment place the masa harina, salt, and sugar in the bowl. Set the mixer to speed 2 and begin to mix. Slowly pour in the hot water and up the speed gradually (in 10 second incraments) to speed 4, 6, and then speed 8 for 5 seconds. Mix for 30 seconds until the mixture is dough like and mostly sticking together.

Remove the soft sticky dough from the bowl and knead to form a ball. *see notes about texture consistency. Place the dough on parchment paper or a plate and cover with a damp kitchen towel. Let it rest for 30 minutes.

Once the dough is done resting, begin rolling out golf-ball size dough balls. You should have 18. **When not working with the dough, place the damp kitchen towel over the dough so that it doesn't dry out.

Preheat a non-stick pan on medium heat. While the pan preheats, place plastic wrap on both sides of the tortilla press. Place one ball of dough in the middle of the press, flatten the dough, and carefully remove. Set the flattened tortilla on a parchment or damp towel lined surface.

Place one tortilla in the pan and cook for 45 seconds to 1 minute until the edges start to curl up. Flip with a spatula and cook an additional 45 seconds. ***(Every heating element is different so yours may need less or more time. Just monitor it. You will want a golden brown color on each side.) You will want to flatten tortillas and cook them all at the same time. Repeat the flattening step until all the dough is formed into tortillas. And cook until all the tortillas are cooked.

As tortillas are done cooking, remove them and place in a tortilla warmer or on a plate with a kitchen towel on top. The moisture will allow them to soften..