Corn tortillas

Method
Prep:10min  ›  Cook:10min  ›  Ready in:20min 

1. Add flour slowly to the salted water, blend together thoroughly.
2. Roll a small amount between your hands to make a small ball. Press the ball flat between two sheets of baking paper or similar (you can use the bottom of a kettle or pot, to press).
3. Fry for a few minutes on each side in a hot skillet. I use teflon-coated or cast iron. Can use a LITTLE oil if desired, adds a nutty flavor, bot with a good non-stick surface oil is not actually necessary.
4. Remove from heat, keep warm in a folded dish-towel on a warmed plate.

Tip

The amounts given above are for two people; for three or four try 540ml water, 224g flour). The important thing is to keep a 5:4 volume ratio of water to masa harina.

Use for leftovers

Leftover corn tortillas can be cut into triangles and fried in hot oil to make fresh tortilla chips--MUCH better than commercial ones! Use paper towels to absorb oil from the chips; sprinkle with salt. Tortillas can also be eaten the next day, dampened and reheated.

Tip

Tortillas don't need to be as big as the commercial ones--mine are little bigger than the palm of my hand.

Tip

Try different thicknesses: I like mine small and fairly thick, 3-4 mm (ca 1/8 inch).

Tip

Refrigerate your masa harina.