Authentic Corn Tortillas
Preparing these tortillas does take some practice, so don't despair if your first efforts fall apart or are tough. If you plan to make your own tortillas regularly, a tortilla press is a good investment. Once cooled, tortillas can be served immediately or wrapped and frozen for future use.
List of Ingredients
2 C minus 2 T masa harina (corn flour)
1/2 t salt (optional)
Recipe
In medium bowl or food processor, combine masa harina and salt if using. Add 1 1/4 cups water; knead well or process until dough is soft and smooth, but not sticky; add more water, 1 teaspoon at a time, if needed. Divide dough into 10 equal pieces. Form each piece into a ball; wrap individually in plastic wrap. Heat medium nonstick griddle or heavy nonstick skillet over medium heat until a drop of water dances on surface. Place 1 dough ball on 12" square of plastic wrap; cover with another square. With rolling pin or tortilla press, flatten dough into 6" circle about 1/8" thick. Carefully remove top sheet of plastic wrap. Sliding your hand under the bottom sheet of plastic wrap, lift tortilla; turn it onto your other hand. Carefully peel off plastic wrap; gently place tortilla on heated griddle. Cook tortilla 15 seconds; turn over carefully. Cook 30 seconds longer, until underside of tortilla is opaque and spotted with brown. Turn over again; cook 15 seconds
longer, until firm and slightly puffed. Transfer cooked tortilla to tea towel-lined serving bowl or basket. Repeat with remaining dough balls, making 9 more tortillas
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