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Corn Tortillas
Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking aisle of your grocery store.
Ingredients
- 2 cups cornmeal (masa harina, instant)
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups warm water
Directions
- Wash hands with soap and water.
- Measure the masa harina and salt into a large bowl. Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon. Add the water and mix with a wooden spoon or with your hands until a soft dough forms. Cover the dough with a clean cloth and let rest for 5 minutes.
- Divide the dough into 12 pieces and roll each piece into a ball.
- To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press. Put a ball of dough in the center of the plastic. Then place another piece of plastic wrap on the top of the dough. Press the dough flat in the press.
- Pick up the tortilla with the plastic on both sides. Peel off one piece of plastic (which can be reused). Flip the tortilla off of the plastic onto a hot griddle. Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden. Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly. Cook for one to two minutes more, until the tortilla appears to be done.