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LOCATION: Recipes >> Mexican >> Corn Tortillas 01

Print this Recipe    Corn Tortillas 01

CORN TORTILLAS

2 cups masa harina mix
1 1/2 cups warm water
1 t salt

Add salt to dry masa harina. Mix masa with 1 1/3 to 1 1/2 C warm
water . Mix in well and let sit for 10 to 15 minutes. Form into
golf ball sized balls.

Heat up a cast iron griddle over low-med heat, ungreased. You can
also use a wok.

Put each ball of masa between two pieces of wax paper and press
down flat with a flat-bottomed pan or bowl (or tortilla press if
you want to spend the money). You won't get it as thin as store
bought tortillas, but they taste better a little thick. Pull off
the wax paper off one side. Flip tortilla onto the curled fingers
of your other hand (so that remaining wax paper is now face up),
then very carefully peel off other wax paper. This might take some
practise. If one corner doesn't work, start at the other. (If
dough repeatedly sticks, you've used too much water. If dough
repeatedly falls apart, you haven't used enough water.)

Cook each tortilla on the griddle, first on one side , then the
other. Don't let them get crispy.

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