Masa Prep 3 Ways

Preparation

For the Table Tortilla Masa:

Mix the dry ingredients in a large mixing bowl with your hands.
Slowly add the water to the dry masa and stir with your hands until a dough forms. Knead the dough until the water is evenly incorporated. It should be moist to the touch but not sticky. (Note: 1 part masa harina to 1.4 parts water)

For the Corn Tortilla:

Preheat a comal to medium-low heat and line a tortilla press with a plastic liner.
Roll ping-pong sized balls of masa.
Place the masa ball in the center of the plastic lined tortilla press and place a second plastic liner on top of the masa ball. Close the tortilla lid and press down on the lever. Press the tortillas to a thickness of 1/16 inch or 1.5 mm.
Raise the comal temperature to medium. Cook the tortillas for 20-30 seconds on each side. Flip the tortilla to its original cook side and continue cooking until the center is moist but not doughy. Be careful not to char the tortillas.

For the Infladita:

Preheat a comal to medium-high heat. Heat 2 inches of oil to 375°F and line a tortilla press with a plastic liner.
Roll 1 inch balls of masa.
Place the masa ball in the center of the plastic lined tortilla press and place a second plastic liner on top of the masa ball. Close the tortilla lid and press down on the lever. Press the tortillas to a thickness of 1/16 inch or 1.5 mm.
Sear each side of the tortilla for 10 seconds on a medium-high comal. Remove the tortilla from the comal and drop it in 2 inches of 375°F oil. It will puff almost immediately. Baste the tortilla with hot oil until the top is evenly golden-brown (about 30 seconds). Transfer the infladita to a paper towel lined tray to drain and immediately season with salt.

For the 50/50 Tortillas:

Preheat a comal to medium-high heat. Line a sheet tray with parchment paper and lightly sprinkle with AP flour.
Combine the dry ingredients in a large mixing bowl and add the manteca. Mix with your hands until well combined and small pebbles begin to form. Slowly add the warm water and mix well. The dough should be oily but not sticky.
Flour a counter or table top and knead the dough for 2-4 minutes. Shape the dough into 16 small balls, place the balls on the lined and floured sheet tray, cover with a towel, and rest for 30 minutes.
Once rested, place the masa balls in the center of the plastic lined tortilla press and place a second plastic liner on top of the masa ball. Close the tortilla lid and press down on the lever. Press the tortillas to a thickness of 1/16 inch or 1.5 mm.
Lower the comal to medium heat. Cook the tortillas for 20 seconds on each side. Flip the tortilla to its original cook side and it should begin to puff. Cook the tortilla for 20 more seconds. The tortilla should be slightly charred.
Stack the tortillas in a tortilla warmer or cover with a towel and allow to steam for 5 minutes before serving. This will prevent the tortillas from cracking.

For the Mexican Inspired Pita:

Preheat an oven to 400°F. Line a sheet tray with parchment paper and lightly spray with cooking spray.
Mix the warm water, sugar, and yeast in a mixing bowl. Let sit 5-10 minutes until it begins to foam.
In a stand mixer with a dough hook, combine the flour, salt, ancho, cumin, chipotle, canela, and cilantro.
Add the yeast mixture and EVOO and mix until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let rise for 1-2 hours, or until it doubles in size.
Punch down the dough and divide it into 8 balls. Roll each ball into 1/2" thick rounds.
Cook the pita on a lined sheet tray in a 400°F oven until the pita is puffed and moist inside but not doughy (about 7 minutes).
Slice open the top and if necessary, use your fingers to open up the middle of the pita.

For the Salsa Roja:

For the Table Tortilla Masa:

For the Corn Tortilla:

For the Infladita:

For the 50/50 Tortillas:

Yield: ~16 tortillas

For the Mexican Inspired Pita:

Yield: 6-8 pitas

For the Salsa Roja: