Corn Tortillas

Corn Tortillas: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

2 cups (252 g) fine corn flour (masa harina)
1/2 teaspoon sea salt
11/2 cups (353 ml) hot water

12 TORTILLAS

Cooking Instructions:

In a large bowl, whisk together the masa harina and salt.

Pour the hot water into the bowl and mix the dough with a wooden spoon or your hands (be very careful) to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry, add more water by the tablespoon (15 ml) until the dough is the right consistency. It should feel similar to kids’ playdough.

Cover the bowl with a tea towel or plastic wrap and allow the dough to rest for about an hour.

Use your hands to form 12 equal-size dough balls. Place a dough ball between two pieces of parchment paper. If you are using a tortilla press, simply press down to flatten. If you are using a rolling pin, roll the dough into a thin, 6-inch (15 cm) tortilla. Repeat with the remaining dough balls.

Heat a griddle or cast-iron skillet over medium-high heat.

Place 4 to 6 tortillas onto the hot griddle and cook for 30 seconds, then flip and cook for another 30 seconds, or until the tortilla looks cooked and the edges are slightly browned.

Transfer the tortilla to a tortilla warmer or wrap it in a tea towel to keep warm; it will soften as it sits. Repeat the process with the remaining tortillas and serve warm.

Wrap leftover tortillas in plastic wrap, a zip-top bag, or an airtight container and store in the refrigerator for up to 1 week. Reheat in a toaster oven or on a griddle. They are delicious for breakfast or dessert with a little butter, a sprinkle of ground cinnamon, and a touch of sugar or honey.