corn tortillas

These corn tortillas are simple to make—delicious, nutty, corn envelopes of goodness waiting to be filled with endless combinations of meats, veg, and toppings. Make more than you think you’ll need–they’re irresistible.  

Serving: About 12 small tortillas

Ingredients:

240 grams masa harina flour (yellow or white)

250 ml hot water

1 tbs olive oil

pinch of salt

 

Steps:

Make the dough. Add the flour and salt in a large bowl. Drizzle the oil over the mixture. Slowly add the hot water into the mixture until the dough starts to come together (add slowly because depending on the humidity, you might add less water). Knead the dough until it’s a ball. Cover with a kitchen towel, and let rest for 20 minutes.

Heat a griddle or large cast iron skillet on medium-high heat. Add a little olive oil to keep the dough from sticking.

Line a tortilla press with a cut ziplock bag. Cut the ziplock bag into 2 large pieces of plastic. Cut off the zipper, so you only are working with the plastic sides. Take walnut-sized pieces of the dough and shape them into an even ball. Press the ball in the tortilla press. Flip and press, again. Move pressed tortilla dough on to the hot griddle. 

Take a flat bowl or plate and put a clean kitchen towel inside. Spray the kitchen towel with water, so it is slightly wet.

Cook both sides of the tortilla until small brown toasted spots appear. Place cooked tortilla in the bowl with the dampened towel. Cover with another clean kitchen towel. Spray water on the top kitchen towel to create steam. Continue cooking the tortillas until all the dough is gone, and place cooked tortillas in the towel-lined bowl. Continue to spray the top kitchen towel with water to continue to create that steam.

When all the tortillas are made, remove bottom and top kitchen towels. Substitute them for dry, clean kitchen towels. Keep warm on the counter.

**Tip: As you build the stack of your tortillas in the bowl where they’re steaming, continue rotating the bottom tortillas with the ones in the middle and the top. The bottom tortillas will start to soften, and you’ll want that same effect on the rest of the tortillas.

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