Keeps best refrigerated or frozen.

Corn Tortillas

2 cups Masa Harina Corn Flour
1/2 tsp sea salt
1 1/2 - 2 cups hot water

Mix the salt into the masa harina corn flour. Slowly pour the water into the dough to get a good consistency. The dough should be firm and springy when touched, not dry or sticky. Let the dough rest for an hour, covered.

Forming & Cooking Tortillas

Preheat a griddle or flat surface. Divide the dough into 2 inch balls. Press dough between two pieces of wax paper, or flatten according to a tortilla press directions. Place flatten dough on a hot griddle or flat surface and cook until the top of the tortilla starts to look cooked, about 1 minute. Flip to the other side and heat for a few seconds.

Makes about 12-6 inch tortillas.

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