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Almost-From-Scratch Corn Tortillas

 Here is a relatively easy project that can deliver what may be the best tortillas you’ve ever had: Masa harina mixed with water and a little fat, left to rest for a while, then pressed and griddled. The recipe makes 12 to 16, enough for a taco party.

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YIELD12 to 16 tortillas

 Almost-From-Scratch Corn Tortillas

 

INGREDIENTS

1 ½ cups masa harina

¼ teaspoon salt

2 tablespoons vegetable oil, lard or butter

 About 1 cup hot water, or more as needed

 Flour for kneading

 

PREPARATION

  1. Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.

  2. Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.

  3. Break off pieces of the dough (you’re shooting for 12 to 16 tortillas total), and lightly flour them. Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches. Begin to cook the tortillas as you finish pressing or rolling them.

  4. Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes. Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.Image result for masa harina photoImage result for masa harina photo

 

By Mark Bittman – NY Times 

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