Corn Tortillas

Corn Tortillas are easy to make.  Like most things, so much better than anything you can buy from the store.   I love to make Street Tacos with these.  If you don't have a tortilla press, use a flat bottomed pan or pot.  It works  ok, but just not as fast.

CORN TORTILLAS

(makes 10)

Ingredients:

*1 cup masa harina (I use MA SE CA) 

*3/4 cup hot tap water

*1/2 teaspoon kosher salt

Directions:

~In a large mixing bowl, add all the ingredients.

~Mix with clean fingers until mixture starts to come together.

~Knead for a few minutes or until dough resembles play dough texture (add small amount of water if too dry or small amounts of masa harina if to dry).

~Place dough into a bowl and cover with a clean damp towel for 30 minutes 

~Heat frying pan (i think cast iron works best) over medium heat.

~Place a clean warm towel in a pie plate (unless you have a tortilla warmer, the use that).

~Cut a zip-loc bag into circles (8-10 inches or the size of your tortilla press).

~Place one piece of plastic on the bottom of the press (or counter top).

~Pull off walnut size piece of dough (about 1 ounce or 1.5 inches).

~Roll into a ball.

~Place ball on piece of plastic (on the press or counter).

~Put the other piece of plastic over top of dough.

~Gently press with tortilla press or flat-bottomed pan/pot.

~Flatten too desired thinness.  

~Gently peel off top piece of plastic.

~Flip tortilla into your hand and gently peel off the remaining plastic.

~Carefully slide the tortilla into hot dry pan.

~Cook for 30-40 seconds.

~Flip and cook for 55-60 seconds.

~Flip again and gently press tortilla a couple times with spatula until the tortillas starts to puff up.

~Cook another 20-30 seconds.

~Flip one last time and cook for 5-10 seconds.

~Transfer to warm towel and cover or in tortilla warmer.

~Repeat until all the tortillas are cooked and stacked in warm towel or tortilla warmer.

~Allow to sit for 15-20 minutes (this will soften up the tortillas).

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