From the Pantry Butler kitchen
Corn Tortillas
Once you've enjoyed a warm, homemade corn tortilla, you might never go back to buying them in a bag! Look for masa harina in the baking aisle of your grocery store. USDA MyPlate Kitchen — Cooking with Kids — New Mexico State University Cooperative Extension Service — Lynn Walters and Jane Stacey — and USDA Food and Nutrition Service Food Stamp Nutrition Education Program (public domain), via myplate.food
Ingredients
- 2 cups cornmeal — masa harina, instant
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 1 1/2 cups warm water
Method
- Wash hands with soap and water.
- Measure the masa harina and salt into a large bowl.
- Cut the butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon.
- Add the water and mix with a wooden spoon or with your hands until a soft dough forms.
- Cover the dough with a clean cloth and let rest for 5 minutes.
- Divide the dough into 12 pieces and roll each piece into a ball.
- To keep the dough from sticking to the tortilla press, put a piece of plastic wrap (or a plastic bag) on the bottom surface of the press.
- Put a ball of dough in the center of the plastic.
- Then place another piece of plastic wrap on the top of the dough.
- Press the dough flat in the press.
- Pick up the tortilla with the plastic on both sides.
- Peel off one piece of plastic (which can be reused).
- Flip the tortilla off of the plastic onto a hot griddle.
- Cook for 1 to 2 minutes, until the bottom of the tortilla becomes golden.
- Flip the tortilla and press lightly with a spatula, which will make the tortilla puff slightly.
- Cook for one to two minutes more, until the tortilla appears to be done.
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