Yes it’s crazy hot out there hoverer I still have my California trip on my mind. One of my dearest friends, Veronica, was shocked when I told her I rarely have homemade tortillas anymore. She drove over to her mother’s who made me a half dozen batch, can you believe?! They were so warm and amazing. I now plan to start making my own batches just like I did with my Grandmother When I was a kid. I think I’ll start low and do a batch a month but come fall I plan to make a batch a week, emocionante!
Homemade Corn Tortillas, 8-12 tortillas
2 Cups Masa Harina
1 Cup + 1 Tsp Hot Water
Pinch Of Salt
Dissolve salt into the measured glass of warm water. Pour over the bowl of masa harina slowly, stirring as you go.
Mix until combined; smooth but not sticky. Knead/press into a ball. Cover, and let rest for as long as you can wait 30 min-2hrs.
Lay out a few (2-3) sheets of parchment paper and fetch that nifty casserole dish or pyrex to help you press out the dough.
Pinch off a golf-ball sized chunk of dough and roll into a smooth ball. Set between two pieces of parchment and start to flatten a bit with your hand. Continue with hands, or for even edges, grab a heavy bowl and put your weight into it over the sheets of parchment and the ball. Remove, peel back parchment, viola.
Cook for two minutes on each side in an non-greased frying pan (cast iron is best). Set aside and begin to stack ‘em up.
Fill with something tasty.
Photo via Cooking With Kids
Recipe Via Food 52