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Corn Tortillas
2 cups Masa Harina®
1 to 1 1/4 cups warm water
Mix Masa Harina® and 1 cup water in a bowl. Add remaining water, 1 tablespoon at a time, until a smooth stiff dough is formed. Scoop a lump of dough the size of an egg into the palm of one hand. Pat it round and thin to 5 inches in diameter. Or use a rolling pin, putting dough between two pieces of plastic wrap. The best option is to use a tortilla press. Have the griddle hot and cook one minute per side until evenly light brown. Keep warm in a napkin if using at once. Wrap securely to freeze as they dry easily.Yields 12 (6-inch) corn tortillas.
