🌮 Corn tortillas

Ingredients

• 228 g masa harina (corn flour for tortillas), not cornmeal
• 1½ g table salt
• 1⅓ cup water, hot from the tap, plus more as needed

Time

Hands-on time is when you’re busy; the rest is rising, simmering, chilling or cooling, when you can do something else.

How long it keeps

• Counter: sealed in a bag once cool, about 3 days (NDSU’s figure for bread); they dry out, so reheat them in a skillet.
• Freezer: stack with parchment between them in a freezer bag, up to 3 months.

Nutrition

Steps

You’ll need: bowl, tortilla press, or a heavy skillet and a zip-top bag cut open, griddle or heavy skillet, clean kitchen towel.

1. Mix the masa harina and salt, then stir in the hot water. Knead in the bowl for a minute: the dough should feel like soft play clay and not crack at the edges when pressed. Add water a spoonful at a time if it cracks, or masa if it sticks.
2. Cover and rest 15 minutes. Divide into 16 balls about the size of a golf ball (about 34 g), keeping them covered.
3. Heat a dry griddle over medium-high. Press each ball between two sheets of plastic in a tortilla press (or under a flat-bottomed pan) to about 6 inches across.
4. Peel off the plastic and cook 30 seconds, flip and cook 45 to 60 seconds, then flip once more for 15 seconds; it often puffs. Keep them warm wrapped in a towel.