Corn Tortillas
(from Cera82v’s recipe box)
Source: Mesa Mexicano, Mary Sue Milliken and Susan Feniger
Categories: Tortillas
Ingredients
- 4 cups finely ground deep yellow masa harina
- 2 3/4 cups cold water
- 1 teaspoon salt
Directions
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Combine the masa harina, water and salt in a large mixing bowl and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
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Divide the dough into 24 golf ball pieces for tacos or 12 large balls for quesadillas. Place on a platter and cover with a damp towel.
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Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag.
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Heat a dry cast iron skillet, or nonstick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff.
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Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week.