Corn tortillas

2 cups masa harina
1/2 teaspoon sea salt
1 ¼ cups warm water

Combine in mixer and knead until soft and firm. Divide into 8 balls. Line a tortilla press with two squares of wax paper, place tortilla dough sheets. If dough is too moist, knead a little more masa harina into each dough ball before pressing. Cook on iron skillet over medium heat, a few minutes on each side, and keep warm in terra cotta tortilla warmer.

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