Corn Tortillas

By Talk2usoon

Ingredients

• 4 cups masa harina (Quaker brand is the easiest to find)
• 1/2 teaspoon salt
• 2 1/2 cups hot tap water

Preparation

Step 1

Using your hands, mix the masa harina, salt and water together in a bowl until the dough comes together in a soft ball. If using right away, divide the dough into 18 golf ball size pieces. Cover with plastic wrap to keep moist while pressing ro rolling out the tortillas. If using later, wrap the whole dough ball in plastic wrap. Set aside til ready to press out, or refrigerate and use within one day.
To form the tortillas, place a ball of dough between two pieces of plastic wrap. Press with a tortilla press or roll with a rolling pin to make a 6 or 7 inch round between 1/16th and 1/8th inch thick. Set aside in the plastic wrap until ready to cook. The tortillas may be formed in advance and refrigerated overnight.
To cook, heat a heavy cast iron frying pan or griddle over medium-high heat. Peel off the plastic wrap and place the tortillas in the pan, one at a time or as many that will fit without any overlapping. Cook for 30 seconds, then turn over. Cook for one minute and then return again to the first side. Cook 30 seconds, until the tortilla puffs slightly but is still pliable.
May be cooked in advance, stacked and wrapped in plastic, and refrigerated overnight. Just re-heat before serving.