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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 1/2 cups | masa harina |
| 1/4 teaspoon | salt |
| 2 tablespoons | vegetable oil, lard or butter |
| 1 cup | about hot water, or more as needed |
| flour for kneading |
Directions:
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. Removing the plastic wrap, 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.
Source: https://cooking.nytimes.com/recipes/1016122-almost-from-scratch-corn-tortillas
