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Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Corn Tortillas PDF Print E-mail

May 2017

INGREDIENTS

  • 1 cup masa harina
  • 1/4 tsp. salt or less
  • 3/4 cup water (or more)

DIRECTIONS

  1. Mix masa harina and salt in a medium bowl. Stir in the 3/4 cup water; knead in bowl or on counter until dough forms just a few minutes. If dough should feel too dry add more water until moist but dry enough to roll out without falling apart. Add more water by teaspoonsfuls if too dry; add a little more masa if it becomes too wet.
  2. Measure 1 large tablespoon dough and roll into a ball. Flatten on a tortilla press lined with plastic wrap. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). If you don't have a tortilla press, no worries, they can be made easily by rolling them out between two sheets of plastic wrap or just tear apart a plastic bag (with ink on the outside).
  3. Heat a large cast-iron skillet or your favorite skillet over medium heat; lightly brush with oil before putting tortilla on skillet. Cook 1-2 tortillas 4-6 inches wide until lightly browned and edges start to curl, 1-2 minutes maximum otherwise they will get too dry and crack easily when you add beans and other fillings. Turn; cook through until brown, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches, with remaining dough.

YIELD: Makes 10-12 servings approximately.

If you have many extra, they can be frozen in an airtight container. They will hold up in the refrigerator for up to a week.