Corn TortillasRecipe By: Kristen Eppich
- 2 cups masa harina (corn flour)
- 1⁄2 tsp kosher salt
- 1 1⁄2 cup warm water
- Vegetable oil, for cooking
Directions Yield: Makes 16 5"-diam. Tacos
- Combine masa harina and salt in medium bowl. Gradually drizzle in water while stirring until all water has been absorbed.
- Turn dough out onto counter and gently squeeze together. It should feel soft and moist, but not sticky. If dough is crumbling, knead in up to 2 tbsp more water. Continue gently kneading until smooth and pliable (like Plasticine). To test if dough is correct consistency, press a small amount into your palm. It should be soft and tender, but come away cleanly.
- Shape dough into 6″ square. Wrap in plastic wrap. Refrigerate at least 1 hour and up to 3 hours.
- Unwrap chilled dough and cut into 16 equal portions. Roll into balls and cover loosely with kitchen towel.
- Place sheet of plastic (freezer bags work best) or waxed paper over base of tortilla press. Place one dough ball on plastic and gently press down with hands until dough is about 3⁄4″ thick. Top with another sheet of plastic. Close press and push to flatten into a tortilla. Open press and peel tortilla from plastic. Place tortilla on kitchen towel and cover with another towel. Repeat with remaining dough to make 16 tortillas.
- Heat nonstick pan (cast iron is best) over high heat. Pour 1 tsp oil into pan and swirl to coat when pan is very hot. Add 1 or 2 tortillas to pan. Cook 15 to 30 seconds or until edges turn golden. Flip and repeat. Flip again and cook 15 more seconds or until portions of tortilla begin to lift from pan. Remove tortillas and place on kitchen towel; cover to keep warm and pliable. Repeat for remaining tortillas, adding more oil if needed.