Corn Tortillas
Instructions:
Corn tortillas are amazingly simple to make: just
three ingredients.
2 cups masa harina
1 teaspoon salt
About 1 cup water
Makes 12 tortillas
- Mix the masa harina and salt in a medium bowl; stir in 1â„2 cup water, then continue stirring in more water in 1-tablespoon increments until a soft dough forms (you’ll probably use a little less than 1 cup water in all, but the amount actually used depends entirely on the day’s humidity and the moisture content of the masa harina). Divide the dough into 12 balls, each about 2 inches in diameter.
- Roll the balls between sheets of plastic wrap into circles 6 inches in diameter and 1â„8 inch thick. Alternatively, use a tortilla press, following the manufacturer’s instructions, to press the balls into tortillas. In either case, place the fl attered disk between sheets of wax paper or plastic wrap as you make them.
- Set a medium skillet, preferably nonstick, over medium heat until a drop of water sizzles in the pan. Slip in a fl attened disk and cook until speckled brown and slightly puffed, about 1 minute. Turn and cook until mottled on the other side, a little less than 1 minute. Transfer to a plate lined with a clean kitchen towel; fold the towel closed. Continue making the tortillas, stacking them in the towel one on top of the other. Corn tortillas are fragile and not suitable for storage.