Corn Tortillas

These are really good and only require a few ingredients. They are an extra step on taco night, but the more you make them, the quicker and easier they get. If you have a little extra time for taco night, I highly recommend! They are fun to make and have a more authentic corn taste than store bought. My friend, Yahaira, showed me how to flip these to make them softer and it made them so much better! This recipe is actually on the back of King Arthurs Organic Fine Ground Masa Harina.

Corn Tortillas

Ingredients

• 2 1/2 cups organic masa harina
• 1 2/3 cup warm water (378 grams)
• optional: pinch of salt
• optional: 1 teaspoon avocado oil if making ahead

Directions

Preheat cast iron skillet to medium high heat.

Add masa harina and salt to a bowl and mix well.

Add warm water (about 100 degrees) and work into a dough. It should be firm and smooth and will take about 1 minute.

Divide dough into 16 pieces using a bench scraper.

Roll each piece into a ball and cover with a clean towel.

Cut a plastic grocery sack (or wax paper will work too, but for some reason, a grocery sack works better) into two squares to put your dough between when pressing.

Place one dough ball between the two pieces of grocery sack and place in tortilla press and press firmly. You could also use a heavy pan and press down on the dough to flatten the tortilla.

Gently peel tortilla off the sack and place on the skillet. Flip after 20-30 seconds, then flip after you see a couple small bubbles start to form, then flip again and press firmly on the tortilla for 1 second, then let the tortilla bubble up and get a little charred. The quick flipping will keep the tortilla soft! Remove from skillet and place on a plate in a clean, dry towel.

Repeat with remaining dough balls.

Serve warm and enjoy!