I have tried a variety of experiments to make corn tortillas, but the results have been far from satisfactory
The only masa I can get this corner of the world is imported from Mexico or USA and is chilled or frozen
The masa and water mix goes soft after I let it stand for 30 to 60 minutes
I use a typical tortilla press, but it never gets them really thin, just flat, say match thickness?
The main problem is that using a well seasoned cast iron comal they take longer to cook than I would expect (more than one minute), and tend to dry out too much, and don't like being bent. If I stop cooking them after a minute they taste very uncooked
They taste so so ... the kids will eat them all day made up as Quesadillas
Where am I going wrong?