Homemade Corn Tortillas

By á-6416

Ingredients

• 2 cups corn meal
• 3 cups boiling water
• 2 teaspoons salt
• 1 teaspoon cayenne pepper
• 2 cups flour + extra for dusting as needed
• 5 tablespoons butter

Preparation

Step 1

Add corn meal, salt, and cayenne pepper to mixing bowl.
Stir in boiling water until mixed thoroughly. Set mixture aside until cooled.
Cut butter into small pieces and add to cooled corn meal mush along with flour.
Pinch it all together with your fingers until you have a smooth ball of dough.
Let stand at least 20 minutes wrapped in plastic.
Separate dough into 10 large, 15 medium, or 20 small pieces of equal size. I do 15 medium sized for enchiladas. Experiment with the sizes you require for different ideas.
Roll each piece of dough into a tortilla round. Use flour for dusting during rolling if necessary. Corn meal will work too.
Heat a griddle or fry pan to about 325-350 degrees F.
Cook each round in the dry pan about 5 minutes on each side or until you are satisfied with the browned appearance.
Let cool and store in 1 gallon zip lock bag or tortilla dish.