Corn Tortillas Recipe


3 Cups Masa harina
1/2 Teaspoon Salt
1 1/2 Cups Warm water

Mix ingredients in a bowl with a fork. Gather into a ball, and knead dough until smooth and no longer sticky. Cover with a towel and allow to stand for 1 hour.

To make tortillas, line the base of a tortilla press with a sheet of plastic wrap. Pinch off balls of dough from the masa. (The size will vary, depending on the desired tortilla diameter; the balls usually are slightly larger than a walnut) Center the masa on the lined tortilla press base. Cover the masa with a sheet of plastic wrap. Lower the top of the press, and push down the handle. Open. The tortilla will have plastic wrap on the top and bottom.

Carefully peel away the plastic top. Flip the tortilla so the plastic is on top. Carefully peel away the plastic. Flip the tortilla onto a preheated, very hot griddle. When the tortilla begins to dry on the edges, flip it over. Cook until the top begins to puff. Tap lightly with fingertips to allow even puffing, and let cook briefly, about 1 1/2 - 2 minutes. Remove tortillas from griddle, wrap in a clean towel and serve.

Makes about 24 tortillas.

Corn Tortillas

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