2 cups masa harina mix (available in mostsupermarkets) 1 1/3 to 1 1/2 cups warm water 1 teaspoon salt
Add salt to dry masa harina. Mix masawith 1 1/3 to 1 1/2 cups warm water. Mix well; cover and letsit for 10 to 15 minutes. Keep the tortilla dough covered asyou form it into small balls about 1 1/2-inches in diameter.
Place each ball of masa between two piecesof waxed paper and press flat with a heavy flat-bottomed pan(or tortilla press if available). You won’t get it as thin ascommercially produced tortillas, but they will taste better.(If the edges of the tortilla are uneven and crumbly, the doughneeds a little more water. If the dough sticks to the waxed paperand it is very soft, add a few tablespoons of masa harina.) Repeatwith the remaining dough, leaving individual tortillas betweenthe sheets of waxed paper.
To Cook: Heat an ungreased cast iron griddleor large non-stick skillet over medium-high heat.
Peel off the top sheet of waxed paperand invert the tortilla into the hot pan, quickly and carefully peel off remaining wax paper. This mighttake some practice.
Cook tortilla until stiffened, about 30seconds; turn for 1 minute or until it is lightly browned, thenturn to the first side for 30 seconds. The cooking time for eachtortilla should be less than 2 minutes, do not cook until crispy.Repeat with remaining uncooked tortillas.
Makes about 12 tortillas.
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