How to Make Corn Tortillas

Sadly, we cannot buy corn tortillas on our island.  I’ve never really loved corn tortillas, until I found this recipe by Rachel Ray for Mexican Pizza.  There are no words to describe this treasure.  http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/mexican-pizza

So, in light of this recipe, I had to learn how to make corn tortillas.  Let’s face it, a flour tortilla just isn’t the same….

You will need to purchase Masa Harina, which is NOT the same as corn meal or corn flour.  Masa Harina is a special kind of flour made from corn soaked in lime juice.  Corn meal will not work– it doesn’t absorb enough liquid and becomes a gritty wet paste.

Combine:

1 3/4 c. Masa Harina

1 1/8 c. Hot water

Cover with plastic wrap and allow this mixture to rest 30 minutes.  Preheat a cast iron skillet at medium-high.  Divide dough into 15 equal-size balls.  Press each ball between two plastic sheets (or a tortilla press if you have it), then roll with rolling pin into a 6-inch round tortilla.  Immediately, place on the hot griddle for one minute, flip and cook the other side for only a few minutes.  Place the cooked tortilla inside a cloth (to keep it from drying out) as you continue cooking the other tortillas.

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