Hello!
I am not new to making corn tortillas, but I have ran into a small issue when using the masienda brand masa. When I make these tortillas they puff nicely and are great, but when they are near the end of sweating, they tend to get these slit like cuts on the side that "puffs". I am not referring to the little micro cracks that appear but mainly to the one in my first pic where my gringo finger is pointing at. I'm almost 100 percent certain it's not a hydration issue as the masa is pretty much like soft play dough and I never can get a puff if my masa is on the dry side for the other brands I use. I have used the Maseca and Bob's red mill masa and don't get this result.
I can't imagine it being a water issue as anymore water would make the dough stick the press/liner.
Anyways, any advice would be appreciated.
by TransendingPotato