10 minutes later she sliced the onions, ripped the fresh herbs by hand and stirred them all in. While waiting for the meat to cook thoroughly the masa dough was completed. The soup was taken off the flame and replaced by the comal griddle and the women sat down to shape and flatten the tortillas, grill them and put them into a basket covered by a tea towel. Five minutes later we dined. I'm sure have eaten a taco or two, many of you have gone to the store and bought tortillas to make your own.
Flour tortillas out of the bag are edible, corn less so.
There is no substitute for the real thing. Masa dough is ground from parboiled corn kernels, flattened and shaped and grilled on the comal griddle in front of your eyes. The final test to see if they are done is to pat them in the center a couple times with your finger tips. For centuries the Maya have made them exactly this way . Only one ingredient and the simplest of tools are used.