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Corn Tortillas

  • 1 1/2 cups masa harina (corn flour)
  • 2 teaspoons salt
  • 2 teaspoons lard or shortening
  • 1 1/4 cups water
  • In a medium-size bowl, stir together masa harina and salt. In a small pan over high heat, bring lard to a boil and stir until melted. Pour into the masa harina and blend well with a fork and pastry blender. Knead on lightly floured board until smooth, about 5 minutes.

    Divide dough into 12 pieces and roll into a ball about 1-inch thick in diameter. Cover balls with plastic so they don't dry out. One at a time, roll each ball out between 2 pieces of waxed paper int a tortilla press.

    Heat a large cast iron or heavy skillet over high heat until very hot. Place dough in skillet. Cook on one side about 30 seconds, then flip and brown on second side, about 30 seconds.
    Keep warm in cloth towel until others finished.

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