Corn Tortillas Recipe
Ingredients
| 2 cops Masa Harina (specially treated as cornmeal from Quaker) | ||
| 1 1/4 cups water, approximately | ||
| Salt | 1/8 Teaspoon | |
Directions
1. In a large bowl combine the Masa Harina, water, and salt and work with the hands until it holds together. Add more water if necessary.
2. Divide the dough into 12 balls and roll each one between sheets of wax paper to 6-inch rounds. Trim.
3. Heat a 6 or 7inch skillet. Add a tortilla and cook for 30 seconds. Turn and cook for 1 minute. Continue to flip and cook until flecks of brown appear on both sides. Keep warm while cooking the rest of tortillas.
2. Divide the dough into 12 balls and roll each one between sheets of wax paper to 6-inch rounds. Trim.
3. Heat a 6 or 7inch skillet. Add a tortilla and cook for 30 seconds. Turn and cook for 1 minute. Continue to flip and cook until flecks of brown appear on both sides. Keep warm while cooking the rest of tortillas.
Chef
