HOMEMADE CORN TORTILLAS

This Mexican food recipe certainly makes a good meal - outstanding.
Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2-1/3

    cups masa harina (corn flour)

  • 1

    tsp kosher salt

  • 1-1/2

    cups warm water

Directions

Mix the masa harina (available in the ethnic food isle) with the salt. Add 1 cup of warm water slowly; stirring constantly. Knead the dough on a lightly floured board, adding enough of the remaining water by tablespoons until the dough becomes smooth, firm and no longer sticky. Divide the dough into 12 equal portions (makes 12 tortillas) and form these into balls. Place the balls between waxed paper and using a rolling pin, press into thin, round 5 inch diameter pancake-like shapes. Cook on medium-high in an ungreased griddle or skillet for approximately two minutes on each side. As you cook them, stack on a large sheet of foil. Just before you are ready to eat, preheat the oven to 300 degrees and warm the stack for 5 minutes. You may substitute white flour to make flour tortillas. I love these traditional Mexican recipes and you will too.

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