RECIPE FOR CORN TORTILLAS

For this recipe, you will need a mixing bowl, liquid and dry measuring cups, measuring spoons, a floured breadboard, a rolling pin, plastic wrap, a spatula and a skillet. Bianca and Renzo are using a tortilla press to flatten the dough balls into perfectly round tortillas.

In the mixing bowl, combine:

2 cups of  Masa Harina (also known as corn flour)

1-1/3 cups very warm water

Optional ingredients:

1 teaspoon salt for taste

1 tablespoon corn oil to make the tortillas easier to work with

Mix the ingredients for the dough with your hands until you get a firm ball. (The optional ingredients above make the dough more flavorful and easier to work with.) Pull off a walnut-size ball and pat it between your hands until you get a 4-inch round circle. Place your small circle of dough between 2 pieces of plastic wrap or a plastic freezer bag that has been cut open. Now roll it out with a rolling pin until it is bigger, about 6 inches in diameter. It is natural for the edges to look frayed and uneven. If you would like a smooth-edged tortilla, simply fold the rough edges back in to the tortilla, or cut them off with a knife in a circular direction. Cook on a skillet for about 1 minute on each side. Press the dough with a towel when it puffs up. Remove the tortilla with your spatula. This recipe makes about 16 tortillas. These are good with butter, or salsa made from tomatoes, garlic, onions, cilantro and spices.