Yields 12- 16 servings:
250g white or blue nixtamalized corn flour (Masa Harina)
2g salt (about 1/4 tsp) or to taste
300ml lukewarm water
Also:
Tortilla press (recommended) or rolling pin.
*Nixtamalized means that the corn has been treated with a solution of lime and water to make it digestible. Corn tortillas cannot be made with polenta or other non-nixtamalized corn flours.
1. Pour the flour and salt into a bowl. Gradually add the warm water, stirring constantly. Knead the dough with your hands until it is soft and no longer sticks to your fingers. If necessary, add a little more water or flour. Cover the dough with a damp cloth and let it rest for at least 30 minutes, preferably an hour.
2. Divide the dough into 12 or 16 small balls, depending on the desired tortilla size, and cover with a damp cloth.
3. Open the tortilla press, place a sheet of plastic in the bottom of the press and place a ball of dough in the center. Place another sheet of plastic over the dough ball, close the tortilla press, and press the dough into a thin tortilla. If you do not have a tortilla press, you can also place the ball of dough between two sheets of plastic and roll it out with a rolling pin.
4. Place the tortilla in a very hot, grease-free frying pan or skillet and cook for about 30 seconds. Flip the tortilla and continue cooking for about 1 minute or until bubbles appear on the surface. Flip one last time, press lightly in the center to puff up and finish cooking (about 30 seconds).
5. Immediately wrap the finished tortilla in a clean cloth and place in a tortilla holder to keep it warm and prevent the moisture from evaporating. Continue in the same manner until all the tortillas have been made.
6. Enjoy!
