Some important tips to make preparation easier and to achieve very soft tortillas even after a few hours.

1- Cut 30-32 squares of parchment paper slightly larger than 6 inches per side, which will help prevent the dough from sticking to the press and cook them without breaking.

2- The mini tortillas should be very thin, just under 1/25 inch, to remain very soft even over time.

3- Put a teaspoon of seed oil in a wide, shallow bowl to moisten the pastry cutter each time and facilitate the detachment of the cut dough circle.

4- When a tortilla is ready, place it immediately in the basket and cover it very well with the cloth.

5- When all the tortillas are cooked, cover the basket with the cloth and seal it in a large food bag, sealing it very well. These precautions will ensure that the mini tortillas remain very soft and flavorful even after three to four hours maximum.

Let’s start by preparing the dough for our mini tortillas.

Pour 1 2/3 cups of water into a saucepan and heat it until it is quite warm; it should not become boiling nor be brought to a boil.

Meanwhile, sift the corn flour into a large bowl, add the salt and any spices.

As soon as the water is warm, pour one-third into the dough and start mixing with your hands (hence why the water should be warm but not boiling, so you can work it without burning yourself) or with a fork.

Then pour another third and continue mixing, and when this is also fully absorbed by the flour, add the remaining water and the sunflower oil (with a more delicate flavor).

Knead inside the bowl just enough to obtain a compact and uniform dough ball. Seal the bowl immediately with plastic wrap and let the dough rest for only 20 minutes before we can proceed to form the mini tortillas.

Meanwhile, prepare a basket (or a clean bowl) with a large kitchen towel inside (without detergent smell) that will help us keep the mini corn tortillas soft by retaining moisture.

After 20 minutes, heat a crepe or flatbread griddle on a medium burner at high flame, or a pan or grill with a smooth bottom that can be heated without adding fats or liquids (not all pans allow this, as you might burn them, which is why a crepe or flatbread griddle is preferable).

Now let’s form our mini tortillas.

Take an amount equal to 15 grams of dough (covering the dough with plastic wrap each time to prevent it from drying out), make a small ball, place it on a parchment paper square, place another on top and press.

Gently remove the top parchment paper sheet and cut out the small dough sheet with the 4-inch pastry cutter (moistened with oil) to achieve a perfect circle. Remove any dough scraps (to add back to the dough) and place it to cook on the already hot griddle, still with the parchment paper underneath, turning it from time to time. The mini tortillas will puff up after a moment in contact with the heat, and we can also remove the second parchment paper sheet. Turn them often because they should not become dark but just cook evenly. When they puff up (either uniformly to resemble almost a balloon or presenting bubbles scattered over the surface of the circle), it means the heat has reached even the surface part, and they can be placed in the prepared basket, sealing the cloth to prevent them from cooling and losing moisture.

Continue to form the corn tortillas until all the dough is used up, remembering they should be kept inside the cloth even after cooking them all.

Take them out only when you are ready to fill them and serve.

Bon appetit