Corn Tortillas

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Category : Breads

Recipe : Corn Tortillas

Preparing these tortillas does take some practice, so don't despair if your first
efforts fall apart or are tough. If you plan to make your own tortillas regularly, a
tortilla press is a good investment. Once cooled, tortillas can be served immediately or
wrapped and frozen for future use.

Makes 10 servings

2 cups minus 2 tablespoons masa harina (corn flour)
1/2 teaspoon salt (optional)

In medium bowl or food processor, combine masa harina and salt if using. Add 1
1/4 cups water; knead well or process until dough is soft and smooth, but not
sticky; add more water, 1 teaspoon at a time, if needed.
Divide dough into 10 equal pieces. Form each piece into a ball; wrap individually
in plastic wrap.
Heat medium nonstick griddle or heavy nonstick skillet over medium heat until a
drop of water dances on surface.
Place 1 dough ball on 12" square of plastic wrap; cover with another square. With
rolling pin or tortilla press, flatten dough into 6" circle about 1/8" thick.
Carefully remove top sheet of plastic wrap. Sliding your hand under the bottom
sheet of plastic wrap, lift tortilla; turn it onto your other hand. Carefully peel off
plastic wrap; gently place tortilla on heated griddle.
Cook tortilla 15 seconds; turn over carefully. Cook 30 seconds longer, until
underside of tortilla is opaque and spotted with brown. Turn over again; cook 15
seconds longer, until firm and slightly puffed. Transfer cooked tortilla to tea
towel-lined serving bowl or basket.
Repeat with remaining dough balls, making 9 more tortillas.

EACH SERVING (1 TORTILLA) PROVIDES: 1 Bread

PER SERVING WITH SALT: 78 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 110 mg Sodium, 17 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 31
mg Calcium

PER SERVING WITHOUT SALT: 78 Calories, 0 g Total Fat, 0 g Saturated Fat, 0 mg
Cholesterol, 1 mg Sodium, 16 g Total Carbohydrate, 0 g Dietary Fiber, 2 g Protein, 30
mg Calcium