Homemade Corn Tortillas

Homemade Corn Tortillas

Ingredients:

• 1 cup masa harina
• 1 tsp kosher salt
• ¾  cup cold water
• 1 gallon sized plastic bag, cut into 2 plastic sheets

Instructions:

1. In a large bowl, whisk together masa harina and salt. Stir in the water, stirring until a well-hydrated, soft dough forms. Use your hands to mix the dough until all of the masa harina is incorporated. If the dough is too wet and sticking to your hands, add a little more masa. If it is too dry and crumbly, add a little more water.
2. Divide the dough into 1½-inch balls (about the size of golf balls.) Using a tortilla press, press dough balls one at a time in between the two plastic sheets. If you don’t have a tortilla press, place the dough between the 2 plastic sheets and evenly press down with a large baking dish or flat bottomed skillet.
3. Heat a dry skillet or griddle for a few minutes over medium heat. Place the tortilla on the skillet and cook for about 1 minute on each side, or until done. Cover with a clean kitchen towel to keep warm.

We use a large plastic zipper bag cut into two sheets to prevent sticking. Plastic bulk bags (maybe the one that your masa harina came home in!) also work well. Wash after using and save it for next time! Alternatively, you may use parchment paper or oil your press.

Makes about 10 tortillas

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