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Tortillas

Homemade corn tortillas

Equipment

  • Tortilla press

Ingredients

  • 2 cups Maseca® flour ready to mix par-cooked corn meal.
  • 1 cup Warm water
  • ½ teaspoon Salt
  • 3 Tablespoons Melted lard

Instructions

  • Combine 2 cups of Maseca®, salt, lard, & water. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time). Form into a ball, cover with plastic or a damp towel. Set aside and allow to hydrate for 30 minutes.
  • Roll into 1.5 oz balls and place between 2 pieces of parchment and press in a tortilla press until completely flat. If you do not have a press, a rolling pin will work. Roll to less than 1/8 inch.
  • Heat skillet until a few drops of water sizzles rapidly when dropped on the surface.  Do not oil the skillet. Cook on each side for 30 seconds or until the surface of the tortilla looks dry, is firm, and not doughy. Be careful not to overcook. Make a tinfoil pack and place tortillas inside to finish cooking itself via steam until served.