Corn Tortillas

Only one store in Heidelberg used to sell corn tortillas. That store has now closed. Thus, we've had to learn how to make our own. They're really easy to make (especially with a tortilla press), and they taste better anyways.

Source.

• 2 C masa harina corn flour (e.g. Maseca Corn Masa mix)
• 1/2 tsp. salt
• 1 1/8 C water

Mix ingredients very well so that they form a thick paste that isn't crumbly. It will probably be necessary to add extra water, one tablespoon at a time, to get the right consistency. Divide the dough into 16 equal sized balls, and cover them with a damp kitchen towel to keep them from drying out. Either (1) roll the balls out between two sheets of durable plastic (e.g. plastic baggies) or waxed paper or (2) press the balls between two sheets of plastic (or waxed paper) using a tortilla press. In the mean time heat a skillet over medium heat. If using an uncoated pan, using a napkin or paper towel that has been dabbed in oil to spread a very thin sheen of oil over the surface of the pan. Fry tortilla briefly on both sides (about 40-60s per side). Prepare tortillas according to recipe

Makes 16 corn tortillas