Homemade Corn Tortilla Recipe ? makes 10 to 12 tortillas (6-7 inches in diameter)</SPAN>
Ingredients:</SPAN>
2 cups corn masa</SPAN>
1 tsp salt</SPAN>
1 ? cup hot water plus 2-3 tablespoons</SPAN>
1 teaspoon shortening (Crisco)</SPAN>
Mix the masa harina and salt in a medium sized bowl. Measure the 1 ? cup water & shortening into a separate pan/bowl. Stir until shortening is melted. Pour this mixture into the flour & salt ? mix with a fork. When the mixture is cool enough to touch, mix the dough with your hands. If it is a little dry, add more hot water one teaspoon at a time until the dough stays together & doesn?t crumble, but is not sticky. Pre-heat a cast iron or heavy pan over medium/medium high heat. Do not grease the pan. Knead the dough for 1-2 minutes, then pinch off golf ball size pieces & roll into smooth round balls with your hands. (Don?t worry about over-handling it ? it is not like pie dough.) Keep remainder of the dough covered with plastic wrap or a damp paper towel to keep it from drying out. Flatten the balls with the palm of your hand ? or use a tortilla press if you have one ? making the tortilla approximately 1/8 inch thick (or thinner/thicker if you prefer). Place tortilla on the pan and cook for 45 seconds to a minute, then turn & cook the other side. Place cooked tortillas in foil to keep warm. Store tortillas in a zip bag or wrapped in plastic in the refrigerator for several days.
Enjoy!!! You'll never buy tortillas in the store again!!</SPAN>