Homemade Corn Tortillas

• In a large bowl, combine the masa harina and salt. Add 1-1/2 cups hot water, then continue adding water a tablespoon at a time until the right consistency is reached. It’s best to work it with your hands. The masa will dry out quickly, so cover it with a warm, moist kitchen towel if you need to step away for a few minutes.
• Next, you will form the masa into even balls about 2 inches in diameter. Work the dough until the ball is smooth and no cracks or wrinkles exist. Place the dough balls on a baking sheet until you are ready to press them flat.
• Cut two large squares of wax or parchment paper. If you are using a tortilla press, place one sheet on either side. You can also use a large dinner plate if you don’t own a tortilla press. In that case, put the masa ball between the sheets of wax or parchment paper.
• Press the balls into flat rounds with your press or by applying firm, even pressure to the plate. You may need to smooth the edges with your fingers a bit. Peel the wax or paper off the tortilla carefully, then lay the tortillas on the baking sheet until you are ready to cook them.
• Heat a heavy skillet over medium high. While the skillet is getting hot, prepare a sauce pan with a tight-fitting lid to hold the warm tortillas. Soak a cloth napkin with warm water, squeeze out the excess moisture, then line the bottom of the sauce pan with it. The edges may hang out a bit.
• Place the tortillas (one at a time depending on the diameter of your pan) on the hot skillet and allow them to become warm and lightly brown. Use a spatula to turn them over. Place them in the napkin lined saucepan and cover to keep warm.
• Store leftover tortillas wrapped in a damp paper towel in a sealed zip top plastic bag. To rewarm them, you can either place them in the oven for 10-12 minutes at 350 or in the microwave for about a minute.
• Quick Tips
• 1. We use Bob’s Red Mill Masa Harina.
• 2. Be sure to check out Loulies tortilla tips for excellent results!

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