Corn Tortillas, who would have thought they were so easy to make? I've always wanted to try making them, but thought it would be to hard and time consuming. Although it takes a little time, the taste is well worth it. Now I can't wait to try and make flour and whole wheat tortillas.
Corn Tortillas
2 Cups Maseca Corn Masa mix
1/4 teaspoon Sea Salt
1 1/4 Cup Water
Put all ingredients into a large bowl and mix thoroughly till it forms a soft dough, about 2 minutes. Add additional water, a tablespoon at a time if the dough is to dry. Divide dough into 10 equal pieces. Cover with a damp towel to keep the dough moist. Line a tortilla press with 2 sheets of thick plastic, or use a rolling pin if you dont have a press. Roll tortillas out one at a time till they meassure about 5 to 6 inches across. Carefully peel off plastic wrap. Preheat a cast iron skillet over medium high heat and place a tortilla into the pan. Cook on each side about 45 seconds, or till lightly browned. Cover tortillas with a clean dish towel to keep them warm and soft.
These can be flash frozen and stored in the freezer in a freezer baggie.
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