Homemade Corn Tortillas

Ingrédients

• 3 cups masa harina
• 2 1/4 cups water (read notes)

Préparation

1. 1

   Heat a comal or cast-iron skillet over medium-high heat.

2. 2

   Add masa harina to a bowl and slowly mix in the water with your hands until a dough forms. Knead for 3-5 minutes until smooth and soft. The dough should feel like play-dough and not stick to your hands.

3. 3

   Take a small portion of dough (about 2-3 tablespoons) and roll it into a ball. Place it between two plastic sheets and flatten slightly with your hand.

4. 4

   Press the dough with a heavy dish or tortilla press until you have a thin tortilla about 5.5 inches (14 cm) wide.

5. 5

   Carefully remove the plastic sheets. If needed, lightly moisten your hands with water to help handle the tortilla without sticking or tearing.

6. 6

   Place the tortilla on the hot comal with a quick sliding motion. Cook for about 40-45 seconds, until it removes easily from the hot surface.

7. 7

   Flip and cook for another 40-45 seconds. Flip once more and cook for 10-15 seconds until the tortilla starts to puff. Gently press the surface with a spatula if needed to help it inflate.

8. 8

   Place the cooked tortilla inside a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough.