You will never buy the thin cardboardy tortillas at the store again once you see how easy and delicious it is to make your own! We're talking 3 ingredients, including the water!
These make any Latin dish taste so wonderful. Just keep a bag of Masa corn flour in your pantry for any last minute tortilla emergency. ;-)
My mom will show us how to make corn tortillas. She does it pretty fast, I could hardly take the pictures fast enough. Simple I tell you. A tortilla press is on my wish list, but for now I don't mind so much the ragged edges and rolling them out into small circles only takes about 10 seconds.
1. Mix 2 cups of MasaHerina with 1 tsp salt & 1 1/2 -2 cups very warm water.
makes about 15 small tortillas
Start with 1 1/2 cups water and kneed dough for a minute or two, adding a bit more water if to dry.
*Look for MasaHerina that is made only with corn flour and lime in the ingredients.
2. Shape dough into 15 small balls.
Place a piece of saran wrap onto counter and sprinkle with a bit of Masa flour.
Put ball of dough on first layer of saran wrap and cover with second piece.
This makes for easy lifting of tortilla after you roll it out.
Using a rolling pin, roll dough (in between saran wrap) into thin circles.
Using the bottom piece of saran wrap, lift tortilla off of counter and place in a preheated cast iron skillet.
Over medium- high heat cook tortillas 30 seconds on each side.
Repeat with the rest of the dough.
Use for tostados, cheese crisps, quesedillas, enchiladas, tacos, etc.