INGREDIENTS

INSTRUCTIONS

FOR 16 TORTILLAS
Mix all the ingredients together in a large bowl and beat with a wooden
spoon until thick and smooth. Scrape the sides of the bowl, and cover the
surface of the dough with plastic wrap while pressing and frying individual
tortillas so the dough will not dry out. To form the tortillas, wet your
hands and pull off a lump of dough about the size of a golfball. Roll it
into a ball. Tear off 2 pieces of plastic wrap about a foot long. Either in
a tortilla press, or between 2 dinner plates, place the ball between the
sheets of plastic wrap. Press down with the palm of your hand to flatten
slightly, then press firmly to form a thin circle. Use the first tortilla
to test the consistency of the dough. If the edges of the tortilla are
uneven and crumbly, the dough needs a little more water. If the sheet of
plastic sticks to the dough and it is very soft, add a few tablespoons of
masa harina. Repeat with the remaining dough, leaving individual tortillas
between the sheets of plastic wrap. Heat a heavy skillet over medium-high
heat until hot. Peel off the top sheet of plastic and invert the tortilla
into the hot pan. Grill until stiffened, about 30 seconds; turn for 1
minute or less, until the side is slightly browned, then turn to the first
side for 30 seconds. The time for grilling each tortilla is less than 2
minutes. Repeat with the remaining tortillas. Source: SouthWest Tastes

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