Easy Homemade Corn Tortillas


1 teaspoon salt
1 1/4 cups hot water plus 2 to 3 tablespoons
1 teaspoon lard


Mix the masa harina and salt in a medium sized bowl. Measure 1 1/4 cups of boiling water and the lard into a separate pan or bowl. Stir until the shortening is melted. Pour this mixture into the bowl of corn flour and mix with a fork.
When the mixture is cool enough to touch mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.
Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.
Shape the dough into small circles, about 2 inches wide and 1 inch deep. Place the circle in between two layers of plastic wrap or wax paper and using a tortilla press, press the dough into a thin circle. You can also use a rolling pin. Cook fresh tortillas on a hot griddle or skillet for 30 seconds on each side..




You can substitute the lard with shortening or for a healthier version use olive oil.


10.0 tortillas


Sunday, December 20, 2009 - 10:02pm


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