Corn Tortillas

Store-bought corn tortillas are dry and tasteless (at least any I've ever tried). Homemade are another story. And I'm telling you, it's so easy! Who knew?! You buy a bag of masa harina (a special corn flour treated with lime which softens it), add a little water, some salt for seasoning, roll out your dough (more on this in a sec), cook 'em for a few seconds on the stove, and suddenly you have heavenly homemade tortillas (that taste so much better than shelved ones)!

Now about forming those tortillas rounds. I tried to go it alone the first time using my rolling pin and some wax paper to prevent sticking. My tortillas were thin, but anything besides round. Oblong tortillas with cracked rough edges might taste good, but I wasn't satisfied. So I broke down and invested (10-20$) in a tortilla press. It made a world of difference! They were perfectly round, pretty little things. Quicker and easier too. My tortilla press is made of cast iron (and weighs more than I do), so it should be indestructible. Since I've vowed to never buy another bland corn tortilla, I consider it a lifetime investment.

INGREDIENTS
2 cups Maseca (masa harina/instant corn flour treated with lime)
1 1/4 cups very warm water
1/4 tsp. salt

*Tortilla press*

DIRECTIONS
Follow directions on the package according to the variety/brand of corn flour you are using. Some call for more or less water.

1. Combine water, flour, and salt in a bowl. (Simply Recipes suggest 1/4 tsp. baking soda for extra lift- I haven't tried it.) Mix with hands until well incorporated, adding extra water by the Tbsp. if necessary. Let sit for a few minutes before working the dough for several minutes with your hands. Then form the dough into 16 even sized balls. At any time if the dough feels too wet, add more flour. If it is too dry, add more water. Cover the formed balls with a damp towel to keep them moist until pressing.

2. To press your tortillas, cut out two pieces of wax paper to fit over each surface of the tortilla press. Place a ball of dough between the two sheets of wax paper in the center of the tortilla press. Close the press gently, pressing down until the dough has spread to about a 6-inch diameter (adjust the size of the dough balls for smaller or larger tortillas). Remove from the wax paper.

3. To cook the tortillas, preheat a griddle or large skillet over medium-high heat. Lay the tortilla on the skillet and cook for 30 sec-1 minute on each side, until it is lightly toasted and air pockets are forming. Remove from the griddle and place in a tortilla warmer or wrap in a clean dish towel/paper towel to keep warm. Best served immediately, although tortillas can be stored in the fridge and reheated for later use.

Makes 16 tortillas.

(Adapted from Simply Recipes)