Tortillas – Corn
Ingredients
Units
Scale
- 240 g masa harina
- 1.5 c. water (1.5-2 c)
- 1 tbsp olive oil
- 1 tsp fine salt
Instructions
- Combine Masa & salt. Add 1.5 c hot water & oil.
- Stir until everything is evenly mixed. Knead for 2-3 minutes until it forms a ball. Texture should be firm and springy, like play-doh. Add more flour or water if needed.
- Rest the dough for 10 minutes.
- Portion the dough into 35-40g balls (2T). Press in tortilla press or roll out.
- Cook the tortilla in nonstick skillet (dry) over med-high heat, 40-60 sec per side, flipping when brown spots appear.
- While cooking, keep tortillas piled in a tea towel to keep warm and soft.