Corn Tortillas
LeftEdgeImage Ingredients:
  • 2 cups masa harina
  • pinch of salt
  • 1 cup warm water
 RecipeImage RecipeImage
Directions:
    1. Combine all the ingredients in a large bowl and stir with a wooden spoon until the mixture forms into a dough.
    2. Turn the dough onto a lightly floured surface such as a cutting board or your counter top. Knead the dough for about 3 to 4 minutes until it becomes smooth and no longer sticky. Cover the bowl with plastic wrap and allow the dough to rest at room temperature for about an hour.
    3. Divide the tortilla dough into 12 equal size pieces. Keep the dough covered as you work. Take one piece at a time and roll it between your hands to form a ball.
    4. Open the tortilla press and lay a piece of plastic wrap(I use wax paper) on the bottom of the press. Sit the ball of dough on the paper and flatten the dough by pressing down on it with the palm of your hand. Now lay a 2nd piece of paper on top of the dough.
    5. Close the press and press down firmly a few times until the tortilla is flattened. The tortilla should be thin and round. This takes a little practice. They may not be "perfect" looking at first.
    6. Makes: 12- 6 inch tortillas
Notes:
*** Melinda Winslow - Germany 2006 - Masa Harina, Epicurious definition
[MAH-sah ah-REE-nah] The Spanish word for "dough," masa is the traditional dough used to make corn TORTILLAS. It's made with sun or fire-dried corn kernels that have been cooked in limewater (water mixed with calcium oxide). After having been cooked, then soaked in the limewater overnight, the wet corn is ground into masa. Masa harina (literally "dough flour") is flour made from dried masa.
To Heat and Serve: Have a comal or frying pan on the stove top on "medium" high heat. Heat the tortillas for about 1 minute on each side.

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