Homemade Corn Tortillas
|Masa harina||2 Cup (32 tbs) (White / Yellow / Blue)|
|Boiling water||2 Cup (32 tbs)|
1 Mix the salt into the masa and make a well in the center. Pour about 1/2 cup water into the well. Mix, then continue adding water, a little at a time, until a very firm dough is formed. (I find mixing the dough at first with a spoon and finishing with my hands yields the best dough.) The dough should be very firm and springy when touched, not dry and crumbly nor sticky.
2 Let dough set, covered, for about 1 hour.
3 Preheat a griddle or other flat surface that is well seasoned. Do not add any shortening. Divide the dough into balls, each about 2 inches in diameter.
4 To form tortillas, Mexicans use their moistened palms; however, most of the rest of us find a rolling pin, a bollito or a tortilla press easier. Roll the dough between 2 moistened pieces of wax paper or soft cloths. Be especially careful when moistening the wax paper to sprinkle only a few drops of water on each piece. If you have trouble making round tortillas, trim the edges.
5 Peel off 1 piece of the wax paper. Then place the tortilla on the hot surface and peel the wax paper off the second as the tortilla begins to heat. When the tortilla is hot on the top, turn on the second side for a few seconds. Stack in a warm cloth.
6 As a bread, serve warm, flat, folded in quarters, or rolled or fry for enchiladas or other uses.