Corn Tortillas
  • 2 cups masa harina
  • 1 1/8 cups (approximately) water
  • 1/3 tsp salt (optional)
  1. Place a griddle over high heat.
  2. Mix together the ingredients, then knead a few minutes to form a smooth dough - stiff but not crumbly. Add a little more water if necessary to correct the texture.
  3. Divide into 12 balls. Keep unused dough covered while working.
  4. Using a tortilla press or rolling pin, press each ball between sheets of wax paper into a tortilla about 6 inches in diameter. Peel off the paper.
  5. Place tortilla on griddle and cook 15 seconds. Flip and cook another 15 seconds. Flip again and cook a final 15 seconds. Griddle should be hot enough that brown spots will appear but the tortilla will not burn. Tortilla will puff up when it is done. Remove from griddle.
  6. Keep finished tortillas covered until all are done. Serve immediately.