Red Corn Tortillas

Corn tortillas are an essential ingredient to many staples of Mexican cuisine, so the tortilla can make or break a meal. Add a hint of spice and a burst of colour with these red corn tortillas:

• 272g Maza Real Red Corn Flour
• ½ tsp salt
• 32g ancho chilli powder
• 400ml hot water (approx.)

1. In a bowl, combine all the dry ingredients with your hands, getting any clumps out of the masa and making sure the chilli powder is well incorporated.
2. Slowly add hot water whilst mixing with one hand. Don’t add all the water at once, or the masa might become too soggy; the masa needs to only be damp and have a slight spongy feel to it.
3. Once the dough has reached the desired consistency, cover the masa and let it rest for an hour.
4. Meanwhile, prep the tortilla press by adding plastic wrap to the top and bottom to stop the tortilla from sticking. Also heat a frying pan over a medium heat.
5. Scoop out around 40g of the dough and roll into a little ball. Press the ball in the tortilla press to become the tortilla disc.
6. Cook the tortilla for about 2 minutes, until the underside has a drier, lighter colour. Flip the tortilla over and cook on the other side for 1 to 2 minutes.
7. Once cooked, place in a tortilla warmer to keep warm before serving.
   1. Repeat steps 5-7 until you have used all the dough and made your full batch of tortillas.