Corn Tortillas

This is one of those things you try to make just to see if you can.  I researched several recipes, because I couldn't believe it was really as easy as the first one made it look.  Yep, three ingredients, and one of them is water.

Masa harina is available in nearly every supermarket now.  It's probably in the Hispanic or International Foods aisle, but some stores include it with the regular flours.  It's about the same thing as finely ground hominy grits, meaning treated with lime to change its chemical structure and nutritional value.  I bought the smallest package, but there's still enough left to experiment with flavored tortillas or attempt tamales.

As for the tortilla press...  I try to adopt Alton Brown's aversion to Unitaskers, unless I know I'll be performing that one task a lot.  I made a mental list of everything I could think of that requires thinly pressing something: tortillas, crust for small pies and tarts, hamantaschen, ravioli, breaking garlic to remove the skins.  I already have ways to do that.  Two pieces of waxed paper and the GH Illustrated for a weight work just fine.

The brand I bought came not only with a tortilla recipe, it came with a chart for various amounts of tortillas, like the chart on the back of an oatmeal canister.  So, here is the 8-tortilla (four serving) version of the recipe.

1 C masa harina flour
2/3 C water
1/8 tsp salt

1.  Stir together masa and salt.  Add water and knead in until mixture forms a thick paste very similar to Play-Doh.  If too dry, add water a tablespoon at a time.

2.  Start to preheat a large, ungreased skillet on medium-high heat.  Form 8 balls out of the dough.

3.  Lay one sheet of waxed paper on the counter.  Place a dough ball in the center.  Top with another piece of waxed paper.  Place the heaviest book you can find on top and press down.  (Or use a tortilla press.  Whatever.)  Remove book and top paper.  You should have a 6" round tortilla.  If it is thicker than a credit card, put the paper back on and press harder.

4.  Carefully transfer tortilla to skillet.  Press the next tortilla while it's cooking.  Cook for about 1 minute on each side, until slightly browned and a little puffy.  Transfer to a plate and cover with a towel to keep warm and moist.  Serve hot.

To make tortilla chips:  Cut a tortilla into 6 wedges and fry in 1/4" of oil until crisp.  Dust with salt or seasonings and serve immediately.

Difficulty rating  π