Corn Tortilla

Ingredients

• 2 cups masa harina
• ½ teaspoon salt
• 1.5 cups water

Instructions

1. 1

   In a large bowl, whisk together the 2 cups masa harina and 0.5 teaspoon salt.

2. 2

   Pour in 1.5 cups warm water and stir with a spoon until a soft dough forms. It should be slightly sticky but hold together when pressed.

3. 3

   Knead the dough in the bowl for 2 minutes until smooth. If it cracks at the edges, add 1 tablespoon water at a time until pliable.

4. 4

   Divide the dough into 12 equal balls, about 2 tablespoons each. Cover with a damp cloth to keep from drying out.

5. 5

   Place a ball between two sheets of plastic wrap or a cut zip-top bag. Press with a tortilla press or heavy skillet until about 1/8-inch thick.

6. 6

   Heat a dry cast-iron or nonstick skillet over medium-high heat until a drop of water sizzles immediately, about 2 minutes.

7. 7

   Cook each tortilla for 30-45 seconds per side, until lightly browned spots appear and the tortilla puffs slightly. Keep warm in a towel.

8. 8

   Serve warm. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.

Tools you’ll need

• Large bowl
• Tortilla press or heavy skillet
• Cast-iron or nonstick skillet
• Plastic wrap or zip-top bag
• Damp cloth

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