Homemade Corn Tortillas

Homemade Corn Tortillas

Ingredients:

• 1 cup corn flour/masa harina

• ½ cup + 1 tsp warm water

• 2 heaping Tbsp lard (or vegetable shortening)

• ½ tsp kosher salt

Yields 8 tortillas

In a bowl or directly on a clean surface, combine the corn flour and lard together. It will be reminiscent of making biscuits. Gradually add in the water until the dough forms. Knead for one to two minutes, and let the dough rest for ten to fifteen minutes. This will give the dough a chance to absorb the moisture and hold its shape. Cover for best results so the dough doesn’t get too dry.

These tortillas are best with a press, but can be made with a rolling pin if necessary. After resting the dough, divide it into eight equal pieces. Roll the pieces into balls; the additional kneading here is helpful! Line the tortilla press or surface with parchment paper. Place the dough on the parchment paper, and layer with an additional piece before pressing. Parchment paper helps the tortilla to keep its shape and not make a mess.

Press down or roll until about 5-6 inches wide. Use caution if using a tortilla press because we don’t want to over-press them. They tend to crack and fall apart if they are too thin. This may take a few tries. If the tortilla doesn’t come out right, just recollect the dough and reform it to try again!

Heat a griddle or cast iron, and one by one carefully put the formed tortilla on cooking 30-45 seconds per side. They will get slightly golden brown and aromatic. Immediately store in a warm towel, or under a bowl to keep in the steam until ready to serve. This helps them stay fluffy and light.

Serve with your favorite ingredients and enjoy!