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Corn Tortillas




Source of Recipe


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List of Ingredients




1 ½ Cups Masa Harina
2 Teaspoons Salt
2 Teaspoons Lard
1 ¼ Cups Water

Recipe



In a medium-size bowl, stir together masa harina and salt. In a small pan over high heat, bring lard and water to a boil and stir until lard is melted. Pour into the masa harina and blend well with a fork or pastry blender. Knead on a lightly floured board until smooth, about 5 minutes.

Divide dough into 12 pieces and roll into a ball about 1-inch in diameter. Cover balls with plastic wrap so they don't dry out. One at a time, roll each ball out between 2 pieces of wax paper until about 6 inches in diameter and paper-thin, or press each between 2 pieces of plastic paper on a tortilla press.

Heat a large cast iron skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30 seconds, then flip and brown on second side about 30 seconds.

Some cooks prefer to flip the tortilla back to the first side for another 30 seconds, which causes it to puff out a bit more.

Keep warm in cloth towel until other tortillas are finished.

YIELD: 12