Okara Corn Tortillas
Makes 18 small tortillas
1/3 cup okara flour
1 3/4 cups plus 2 Tablespoons masa harina
1 1/2 cups hot tap water, plus cold water as needed
1. Mix okara flour, masa harina, and water to form a pliable dough. Cover and let rest 30 minutes. Work in additional cold water one tablespoon at a time to make the dough as soft and pliable as possible without being sticky.
2. Divide the dough into eighteen 1-ounce pieces and cover them while shaping and baking the tortillas.
3. Heat two ungreased skillets: one to medium low heat and one to medium high heat.
4. Center one piece of dough between sheets of plastic wrap and press it in a tortilla press to make a tortilla about 6 inches in diameter and less than 1/8th inch thick. Peel the top sheet of plastic off the tortilla and lay it bare-side-down onto your hand. Immediately peel the remaining sheet of plastic from the tortilla and lay it onto the cooler of the two pans.
5. Let the tortilla cook until it releases from the pan, about 15 seconds. Flip the tortilla onto the hotter pan and cook for 30-35 seconds until the underside is speckled brown in a few places. Flip the tortilla over, still on the hotter pan, and cook about 30 second. It should puff almost immediately (coax it to puff by pressing with a spatula or your fingers).
6. Put the hot tortilla in a resealable plastic bag (or wrap it in a towel) to steam and finish cooking. Repeat with the remaining pieces of dough, stacking hot tortillas atop each other in the bag or towel as they are finished. Adjust the temperature of the skillets as necessary to keep tortillas from cooking too fast.
7. To reheat tortillas, wrap a stack of 8-10 in a moist kitchen towel and place in a microwaveable dish with a cover. Microwave at 50% power for 4 minutes.