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LOCATION: Recipes >> Mexican >> Corn Tortillas 02

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Corn Tortillas
Makes 16

1 1/2 cups masa harina
1/2 cup cornmeal
1 1/2 tablespoons oil
1 1/3 cups warm water

Mix all the ingredients together in a large bowl and beat with a
wooden spoon until thick and smooth. Scrape the sides of the bowl,
and cover the surface of the dough with plastic wrap while pressing
and frying individual tortillas so the dough will not dry out. To
form the tortillas, wet your hands and pull off a lump of dough
about the size of a golf ball. Roll it into a ball. Tear off 2
pieces of plastic wrap about a foot long.

Either in a tortilla press, or between 2 dinner plates, place the
ball between the sheets of plastic wrap. Press down with the palm
of your hand to flatten slightly, then press firmly to form a thin
circle. Use the first tortilla to test the consistency of the dough.
If the edges of the tortilla are uneven and crumbly, the dough
needs a little more water. If the sheet of plastic sticks to the
dough and it is very soft, add a few tablespoons of masa harina.
Repeat with the remaining dough, leaving individual tortillas
between the sheets of plastic wrap.

Heat a heavy skillet over medium-high heat until hot. Peel off the
top sheet of plastic and invert the tortilla into the hot pan.
Grill until stiffened, about 30 seconds; turn for 1 minute or less,
until the side is slightly browned, then turn to the first side
for 30 seconds. The time for grilling each tortilla is less than
2 minutes. Repeat with the remaining tortillas.


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