Famous Recipes - Mexican Tortillas

Tortillas

2 cups (500 ml) masa harina (Mexican corn flour) 1 1/3 cups (330 ml) warm water 1 tsp (5 ml) salt

Mix the ingredients together to form a soft dough. Roll into balls the size of small eggs and place between two pieces of plastic wrap or waxed paper in a tortilla press. Flatten to form round disks about 4 inches (10 cm) in diameter. (These are the most popular size in Mexico, but they can be made smaller or larger as you prefer.) If the dough sticks to the plastic wrap it is too moist. Scrape it off the plastic wrap and stir in a little more masa harina until the flattened dough comes away from the plastic wrap. Heat a large heavy skillet (or Mexican "comal" if you have one) over moderate heat and cook the tortillas one at a time until very lightly browned on both sides, about 1 minute per side. Note: the skillet should be dry and ungreased. Serve immediately, or keep warm wrapped in aluminum foil in a 150F (65C) oven for up to several hours before serving. Makes about 24.

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