Homemade Corn Tortillas

I know its been a while since I have posted so I am making it up to you all by coming back with a vengeance and passing along my #1 go-to recipe these days... corn tortillas. Once you make these once, I promise you won't want to ever buy the papery, tasteless store-bought version ever again. Not only are they delicious, making them is also quick and easy. The number one required piece of equipment is a metal tortilla press. If you don't have one, get one. I have tried these with a plastic one and it was kind of a failure... each tortilla was too small and super thick so I had to roll each one out with a rolling pin. Yeah.. NOT fun. So save yourself the trouble and get yourself a metal one!

Corn Tortillas

Ingredients
1 c masa harina (I recommend the brand Maseca)
2/3 cup warm water
sea salt (about 1 tsp)

Equipment

• metal tortilla press (I bought mine in a tienda up here in Seattle for $20 and it's the bomb)

• double griddle (not %100 necessary but makes things go a little quicker)
• 1 gallon-sized zip lock bag (cling wrap will do if you don't have one on hand)
• tortilla warmer or basket w/ kitchen towel

Instructions

1. Combine masa, water and salt in a bowl with a spatula. Form into a ball with your hands. Cover with a damp cloth until ready to press.

2. Heat griddle to med-high

3. Cut a gallon size zip-lock bag into two halves for both sides of the press.

3. Form dough into 1 inch balls (or whatever size you want really)

4. Take one ball at a time between the two sheets of plastic and press out each tortilla

5. After pressing out tortilla, flop it out on the griddle and heat for 1 min each side (should see some golden brown on each side)

6. Place each tortilla in warmer or basket with kitchen towel to keep warm until you're ready to fill them with your fav Tex-Mex goodies! (makes about 8 tortillas)