Last summer I bought a mexican cookbook at a garage sale for 50 cents. I was sold when I saw it could teach you how to make a griddle out of a 15-gallon oil drum... hahaha, not kidding!
Anyway, I pulled it out last night when we decided to have tacos for dinner. What resulted were fresh corn tortillas - really tasty - and with the help of the tortilla press Scott got me for Christmas, it didn't take long at all.
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2 Cups Corn Masa
½ teaspoon Salt
1 1/8 Cup Water
- Mix masa, salt, and water to create a smooth dough.
- Separate into 16 pieces and roll into balls.
- One at a time, place dough balls between two pieces of wax paper and flatten into a disk using a rolling pin or tortilla press.
- Heat ungreased griddle or fry pan over medium-high heat.
- Bake tortillas, turning frequently, until they look dry and lightly flecked with brown speck. 1½-2 minutes.
- Serve tortillas immediately while still warm.
Note: If not using immediately … cool, wrap, and store in the fridge/freezer. To serve, reheat on griddle or pan fry lightly.