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Corn tortillas

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Ingredients/Components

salt - 3/4 tsp
corn flour masa harina - 2 c
water + a little more, if necessary - 1 c

How to make corn tortillas:

In a bowl, add flour and salt and mix very well. Then add water, a little at a time, while mixing. Take dough in hands and form into an elastic dough. Knead thoroughly; add more water, if necessary to keep dough moist. Dough should hold its shape but still be moist.

Form into 12 dough balls. Take 2 sheets of waxed paper and place one dough ball in the center. Press down and flatten dough; use a small plate. Make a thin tortilla 6 inches around. Cook on an ungreased griddle, leaving the top sheet of waxed paper on the tortilla. Cook until the edges of the tortilla turn brown and small air bubbles stop forming. Remove second sheet of waxed paper, turn tortilla and cook. Do the same with all the dough balls. Allow tortillas to cool, then place in plastic bag and refrigerate. Makes 12.

Recipe categories: Breads, Appetizers, Flat Shaped breads.

Rating:

3.7

Average rating: 3.7, total votes: 9

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