Description
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Ingredients
- 1 ¾ cups masa harina
- 1 ⅛ cups water
Instructions
- In a medium bowl
- mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky
- add more masa harina; if it begins to dry out
- sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press
- a rolling pin
- or your hands
- press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds
- or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more
- then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hr 5 mins
Servings: 5