Corn Tortilla

Corn Tortilla
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3 cups Masa Harina
1/2 teaspoon salt
1 1/2-to-2 cups lukewarm water

Mix ingredients in a bowl with your hand.  Gather into a ball and knead dough until smooth and no longer sticky.  Cover with a towel and allow to rest for 15 minutes.

Line the base of the tortilla press with wax paper or plastic sandwich bag and place one golf ball-size ball of dough on plastic, then cover with a second piece of wax paper or bag.  Lower the top of the tortilla press and push down with the handle.  Open press and remove the plastic-enclosed tortilla.

Carefully peel away the plastic or wax paper from both sides of the tortilla and place the tortilla on a pre-heated cast iron pan and sear.  When the edges begin to dry, flip over to second side.  Cook until the tortilla begins to puff.  Touch lightly with your fingertips to allow even puffing and let cook briefly, about 1-to-2 minutes.

Remove from the pan or griddle, and wrap in cloth towel or napkin.