When making Corn tortillas at home, the first side that cooks against the comal turns out perfect, with slight blistering and an even cooking of this side, the face. Usually takes about 90 seconds until I flip, at high/medium heat.
Once flipped, the other side never seems to turn out the same. The top side will often bubble from the steam inside, but this bottom side will often cook un-evenly and in general, not have the same properties as the first side. Curious if there is a trick to this, either heat difference for the second side or longer time or flip more times than once?