Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Corn Tortillas




Source of Recipe


Oregonian


Recipe Introduction


Makes 12 (5-inch) tortillas


List of Ingredients




To press the tortillas, line a tortilla press with a resealable plastic bag that you've cut in half and trimmed into two circles. Plastic wrap is too thin and difficult to work with.

Ingredients

1 1/2 cups masa harina (such as Maseca brand instant corn masa mix)
1/4 teaspoon kosher salt
1 cup warm water, plus more as needed





Recipe



In a medium bowl, mix together the masa harina and salt. Add 1 cup of warm water and begin mixing the dough with your hands. The dough should be moist and smooth, like Play-Doh, and stick together easily when pressed but not be too wet. Add more warm water as needed, 1 tablespoon at a time.

Form the dough into 12 equal balls. Transfer the dough balls to a large plate and cover with a damp towel.

Heat a cast-iron skillet or comal over medium-high heat. Place one plastic round on the bottom half of the tortilla press. Pick up one of the masa balls and press it between your palms to flatten it slightly. Place the dough in the center of the press and top with the second plastic round. Close the press, flattening the dough into a 5-inch round.

Gently peel the tortilla off the plastic and lay it carefully in the hot pan. Cook it for 1 minute over medium-high heat, and then flip it over with a spatula. It should have small brown spots on the surface and look dry, but not cracked. Adjust the heat as needed and cook the second side for 45 seconds to 1 minute. The tortilla should smell like toasty corn and have a dull surface.

Nestle the tortilla in a towel-lined basket to keep warm while you press and cook the remaining dough. Use the tortillas immediately or cool, wrap well and refrigerate for up to 1 week or freeze for 2 months