Instructions
- Step 1: Combine masa harina, salt, and water Combine the masa harina and salt in a large bowl. Add water gradually, stirring until a smooth but slightly sticky dough forms.
- TIP: Test the dough by flattening a small ball of dough between two sheets of plastic wrap. If the edges crack, add a bit more water.
- Step 2: Divide the dough into balls Divide the dough into 12 to 18 balls, depending on the size tortillas you want. Place the balls on a plate and cover with a damp paper towel.
- Step 3: Cover each ball with plastic wrap and roll flat Put one ball of dough on top of a piece of plastic wrap. Cover with a second piece of plastic wrap. Use the rolling pin to flatten the ball and shape it into a circle. Set the plastic-covered tortilla aside. Repeat the process with each ball of dough.
- TIP: Use a tortilla press instead of a rolling pin to create tortillas that are uniform in shape and size.
- Step 4: Cook tortillas Heat the large cast-iron griddle over medium heat. Place a tortilla in the griddle and cook it for thirty seconds. Flip it to cook the other side, cooking for another thirty to forty-five seconds.
- TIP: Fry the tortillas in corn oil to create crispy tortilla shells or tortilla chips.
- Step 5: Remove from griddle Remove the cooked tortillas from the griddle and stack them on top of a kitchen towel. Wrap the towel around the tortillas to keep them warm while you’re cooking the rest.
- Step 6: Eat immediately or reheat when needed Eat the cooked tortillas immediately, or cover them in plastic wrap and store in the refrigerator for up to a week.
- FACT: A single ear of corn contains about 800 kernels divided into 16 rows.
You Will Need
- 2 c. masa harina
- Salt
- 1 c. warm water
- Plastic wrap
- A plate
- A paper towel
- A rolling pin
- A large cast-iron griddle pan
- A kitchen towel
- A tortilla press (optional)
- Corn oil (optional)
