Serves: 20

4 cups corn flour (masa harina)
1/2 teaspoon salt
2 1/2 cups hot but not boiling water

*Masa harina (corn flour) can be purchased in most supermarkets. Quaker and Maseca brands are both excellent. If you are fortunate to have a specialty Mexican market nearby, you can purchase the masa dough freshly made and ready to press or roll out.

Place the masa harina and salt in a large bowl. Add the water and mix with your hands to make a dough that comes together in a soft ball. Continue mixing and kneading until the dough is elastic enough to hold together without cracking, about 3 minutes. If using right away, divide the dough into 60 equal portions and cover with plastic wrap or a damp towel. If making ahead for later use, wrap the whole ball in plastic wrap and refrigerate for up to 1 day and then divide.

To form the tortillas, place a portion of dough between 2 pieces of plastic wrap. Press with a tortilla press or roll out with a rolling pin into a circle 3 or 4 inches in diameter. Use your fingers to smooth any raggedy edges. Continue with the remaining portions until the dough is used up.

To cook the tortillas, heat a heavy skillet, griddle or Dutch oven lid over very high heat until it begins to smoke. Peel the plastic wrap off 3 tortillas and place 3 tortillas in the pan. Reduce the heat to medium-high and cook for 30 seconds. Turn and cook on the other side for 1 minute. Turn again, and cook until the corn tortilla puffs a bit but is still pliable, not crisp, about 30 seconds more. Remove and continue until all the corn tortillas are cooked. Serve right away as this is when they are the best.

Maseca now offers an Instant Corn Masa Mix for corn tortillas, tamales, enchiladas, pupusas, atoles and other Mexican, Central and South Central dishes. A wonderful product where you simply add water.

Nutritional Facts:

Serves: 20
Calories from Fat: 0

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