Homemade Corn Tortillas

How to Make Corn Tortillas

1 ¾ cups masa harina
1 ⅛ cups hot water
Mix the masa harina (corn flour, available in most large supermarkets as well as in Mexican grocery stores) with hot water in a large bowl, thoroughly combining. Turn the dough out of the bowl onto a clean surface and knead well; the dough should become smooth and elastic. Add a little masa harina if the dough is too sticky and add a sprinkle of water if the dough becomes too dry. Once it is kneaded and at the right consistency, wrap the dough with plastic wrap and allow to rest for half an hour.
Heat a cast iron skillet or a griddle over a medium-high flame while you divide the dough into 16 balls of equal size. Press each ball flat to the desired thickness and size between two pieces of plastic wrap, using a rolling pin or a tortilla press, if you have one. Place each tortilla as it is rolled out into the skillet and cook for about 30 seconds per side, or until the tortilla puffs up slightly and begins to brown. Transfer to a plate and cover with a clean dish towel to keep them warm and moist while you repeat the process with the other tortillas.


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