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docs/food_related/corn_tortillas.md

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+### Ingredients and Equipment
+- **Masa Harina**: Use 200g of Bob’s Red Mill Masa Harina.
+- **Salt**: Add 2.8g, which is equivalent to 1 tsp of Diamond Crystal Kosher salt or 1/2 tsp of table salt.
+- **Water**: Use 275g of water for Bob’s Red Mill Masa Harina. Heat the water to 140°F (60°C).
+- **Tortilla Press**: An 8-inch press is adequate. Line it with plastic cut from a gallon zip lock bag for ease of handling the dough.
+
+### Procedure
+1. **Mix Ingredients**: In a medium bowl, mix masa harina and salt. Add the heated water and stir until absorbed. Knead by hand for 2 minutes.
+2. **Rest the Dough**: Cover the dough with a damp paper towel and let it rest for 30 minutes. This helps the masa fully hydrate.
+3. **Form Balls**: Divide the dough into 28g portions and roll them into balls.
+4. **Press Tortillas**: Use the tortilla press lined with plastic to press each ball to about the thickness of a quarter.
+5. **Cook Tortillas**:
+   - First, cook each side for 20 seconds on a medium-low heat Teflon pan. No color should develop.
+   - Transfer the tortilla to a high-heat pan (preferably cast iron or carbon steel) and cook each side for 30-60 seconds until it puffs and starts to color.
+6. **Steam and Rest**: Place the cooked tortillas in a covered pot with a damp paper towel, allowing them to steam and soften.
+
+### Tips for Success
+- **Dough Consistency**: Adjust the moisture in the dough after resting by adding a little more water if needed.
+- **Plastic Technique**: Keep the plastic in a book-like fold for easier handling. This allows you to peel it off smoothly after pressing.
+- **Cooking Surface**: A traditional cast iron comal is highly recommended for cooking the tortillas, as it provides even heat and authentic flavor.
+- **Efficiency**: You might skip cooking the second side on the low heat pan and directly transfer the tortilla raw side down onto the hot pan.
+- **Puffing Technique**: Press down the tortilla with the bottom of a spatula once on the hot pan to help it puff up.
+
+### Cultural Tips
+- **Pronunciation**: Remember, 'h' in "masa harina" is silent, pronounced as 'ah-REE-na'.
+- **Salt**: Salt in the dough is optional. Depending on your taste and the saltiness of your fillings, you may choose to omit it.
+
+### Final Note
+This guide, based on your practices and enhanced by tips from experts like Rick Bayless, should help you achieve the best homemade tortillas. Enjoy cooking and celebrating your culinary heritage!