Homemade Corn Tortillas

1 cup masa harina (found in natural or Mexican food section of grocery store)

¾ cup water

In a medium bowl, mix together the masa harina and hot water until thoroughly combined (add a few extra drops of water if the dough seems dry) Then, pick up the dough and knead until smooth.  Keep moist and allow dough to sit for about half an hour.

Preheat a cast iron skillet on medium high.

Divide the dough into 8 equal-size balls.  Using a tortilla press, squish each ball of dough flat between two sheets of plastic wrap.

Place tortilla in preheated pan and cook approximately 30 seconds on each side.

Tortillas can be used as soon as possible for wraps, quesadillas or recipes that bake tortillas in the oven.  If making extra and using them another day give them a quick toast in a frying pan before using.

Option for Fried Tortilla Strips: Cut cooked and cooled tortillas into strips. Heat about 4 tablespoons of vegetable oil in the skillet and fry strips in batches, until pieces are crisp and golden.  Place fried strips on paper towel to soak up the excess grease.  When they’ve cooled, sprinkle with salt and serve.

Healthier Option:  Taste-Like Fried Tortillas:  Serve these delicious “chips” so guests can break off pieces and dip or eat plain.  Prep time 5 min.  Cook time 12 min.    Makes 8

8 corn tortillas

1 ½ tablespoons olive oil

course salt

Position two racks in the upper and lower thirds of the oven and heat to

400º.  On two large baking sheets, arrange the tortillas in a single layer.  Brush both sides of each tortilla with oil and generously sprinkle with salt.  Bake for 8 minutes.  Swap pan positions and continue baking until crisp and golden brown, about 4 minutes more.

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