Easy Corn Tortillas (makes six 5-inch tortillas)
1 c masa harina
1/4 tsp salt
1/2 - 3/4 c warm water
- Mix the masa harina and salt in a large bowl. Add 1/2 cup warm water and stir gently with a wooden spoon. If the dough appears too dry and crumbles you may continue adding warm water a tablespoon at a time until you reach a consistency like wet sand or playdough.
- Start heating a cast iron skillet over high heat. Divide the dough into 6 evenly-sized balls. Place one ball in between two pieces of plastic wrap. Use a heavy pan to press down evenly on the ball. Roll the dough to a diameter of about 5 inches with a rolling pin. Carefully remove the tortilla from the plastic wrap and lay in the hot skillet. Cook 2-3 minutes on each side to get a pretty char. Keep warm by stacking on a warm plate and covering with a clean cloth. While each tortilla is cooking, go ahead and press & roll the next one. Repeat until all six tortillas are cooked. Eat immediately with your favorite toppings!