2 cups masa harina, finely ground maize (corn) i.e; maseca
1 to 1 1/4 cups of hot water
pinch of salt
In a medium bowl, mix ingredients for about 2 minutes until smooth.
The key is to get the right consistency. If dough is too sticky add more masa harina. If dough is too hard add just a few drops of water.
Divide dough into 2 inch size balls. With either a tortilla press, a rolling pin, or even the counter top and a frying pan, press each ball of dough flat between two sheets of plastic wrap. Until tortillas are about 1 millimeter thick.
Preheat a cast iron tortilla pan at about medium to medium-high heat. Place tortillas onto the heated pan. Leave them until they start to turn a little golden one one side then flip them. Once they are cooked nicely all the way through on both sides (and not burned), about 2 minutes, set them aside wrapped up in a cloth. Tortillas will soften as they sit in the cloth.
Also try cutting tortillas into quarters, deep fry to make your own tortilla chips!
*Gluten Free
Try Pulled Chicken Tacos!
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