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@skinnylatte I have achieved mastery of most Mexican foods but attempts at the corn tortilla always end in tears. I need an Abuela to patiently reach me.
@Devils_Rancher it’s mostly about hydration levels. If you squish a bit and it falls apart, it’s too dry. If you squish it on parchment and it sticks, there’s too much water, add a bit more masa. The right amount is when it come apart nicely. A bit like making bread. Depends on the day / time of the year / humidity in your kitchen
@skinnylatte I have one of those tortilla squisher things with the handle, but maybe I need to figure it out by hand first and get a good feel for the right right texture.
I went through this with falafel mix but now it’s intuitive.