Tortilla Recipe
Corn Tortillas
INGREDIENTS
2 cups corn flour (masa harina)
pinch of salt
1 cup warm water
Makes approximately 12 6-inch tortillas
1. Combine all the ingredients in a large bowl until the mixture forms a dough.
2. Turn the dough onto a lightly floured cutting board or counter top. Knead the dough for a few minutes until it becomes smooth and no longer sticky. Place the dough back in the bowl and cover with plastic wrap or a damp towel. Don’t forget to cover it – mesa dough drys out quickly! You should then let the dough rest for 20 to 30 minutes but it isn’t absolutely necessary.
3. Divide the dough into 12 equal size pieces – each about the size of a golf ball. Remember to 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 on the bottom of the press. Place the ball of dough on the plastic wrap and slightly flatten the dough by pressing down on it with the palm of your hand. Now place a 2nd piece of plastic wrap on top of the dough. (Some people find that the greater thickness of an empty sandwich bag or even a piece of a garbage bag works better than plastic wrap.)
5. Close the press and press down firmly until the ball of dough is flattened. You may have to press down a few times. The tortilla should be thin and round. If they’re not a perfect circle, that’s alright. They’re homemade!
6. Preheat a frying pan over medium-high heat. A cast iron pan should be used for this.
7. Open the tortilla press and remove the tortilla while holding it between the two sheets of plastic wrap. Remove the top piece of plastic wrap and transfer the tortilla, dough side down, to your other hand or directly onto the preheated pan. Then remove the 2nd piece of plastic wrap.
8. Cook the tortilla for about 30 seconds. Turn it over and cook the other side for 1 minute. Turn it over again and cook for an additional 30 seconds. That’s it… they’re done!
9. Keep warm in a cloth towel. Repeat until all the tortillas are made.
Always dampen your hands with a little water when handling the dough. If the dough is too thick or grainy, add a little water – but no more than a teaspoon at a time. If the dough is sticking to your hands or the plastic, it is probably too wet and a little flour should be added.