Homemade Corn Tortillas
• 2 cups masa harina (or corn flour)
• 1½ cup warm water
• ½ teaspoon salt
• Vegetable oil
1. You don’t need one, but a traditional cast iron tortilla press (pictured on left) will make this recipe easier.
2. Whisk masa harina (a specially-treated corn flour available in the international aisle at bigger grocery stores) and salt in a large bowl.
3. Slowly stir in the warm water and knead the mixture in the bowl until it forms a dough.
4. Roll a golfball-sized portion of dough and place it on the tortilla press. Use two pieces of wax paper or some vegetable oil to keep it from sticking to the press. Press down until the dough spreads to a diameter of around 6 inches; if it crumbles, you need to add more water. If the dough is too sticky, add more masa.
5. Heat a skillet over medium-high heat and lightly brush with oil. You can cook as many tortillas at a time as you can fit on the surface. After 1–2 minutes, the edge will start to curl; flip the tortilla and cook for an additional 15 seconds on the other side. They’re best served warm, but leftovers can be refrigerated.