Cookbook:Homemade Corn Tortillas

Homemade Corn Tortillas
Category	Flatbread recipes
Difficulty

Cookbook | Ingredients | Recipes

Making talo (Basque corn tortilla)

Tortillas are a type of flatbread popular in Mexico and Central America, commonly made from wheat flour or masa. This recipe is for the masa (corn) variety; see Flour Tortilla for the wheat flour version.

Ingredients

• 2 cups masa (masa harina, masa lista)
• 2 cups water
• 1 teaspoon salt

Procedure

1. In a large bowl, stir together the masa and salt.
2. Add the water, and mix together well to form a dough.
3. Turn out onto a lightly floured board and knead for 5 minutes.
4. Divide the dough into ¼ cup (3 oz / 90 g) portions, and form them into balls.
5. Roll each ball into a flat round about 6 inches (10 cm) in diameter and ⅛ inches (0.25 cm) thick.
6. Heat a large heavy skillet over medium high heat.
7. Place the tortillas one at a time into the dry hot skillet; cook until brown on one side, then turn and brown the other side.
8. Remove from the skillet and keep warm in cloth towel.

See also

• Flour Tortilla