Nothing beats the taste of freshly griddled corn tortillas!
The dough is dried and ground into a powder to make masa harina (which means dough flour).
Knead the dough in the bowl with your hands for 2 minutes.
The dough should feel smooth and easily form a ball in your hand.
If the mixture is dry and crumbly, add more water, a tablespoonful at a time.
If it is sticky, add a bit more masa harina.
Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.
Divide the dough into 16 equal pieces.
Keep the dough covered with a kitchen towel while you work.
Roll 1 piece in your hands to form a ball.
Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand.
Use the palm of your hand or a rolling pin to flatten into a 5-inch disc.
Alternatively, use a tortilla press to flatten the dough.
Heat a small cast-iron skillet over medium-high heat.
Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute.
Reduce heat to medium if the tortilla starts to burn.
Shape and cook the remaining dough in the same manner.
While a tortilla cooks, it’s possible for you to shape the next one.
Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
