CORN TORTILLAS (derived from "Food From My Heart" by Zarela Martinez) Makes 12 5-inch tortillas
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If you are a beginner at making tortillas, try experimenting or practicing with this recipe. As you gain experience you will develop your own procedure. Here is a list of implements to use. Rolling pin Plastic wrap, to use as a non-stick surface Towel to drape over the tortillas Skillet or griddle Pump oil sprayer Turner Ingredients 2 cups masa harina 1 cup warm water, plus more if needed Tbsp. bacon fat or vegetable oil Procedure Combine masa harina and water in a stand mixer fitted with paddle. Mix until a smooth dough is formed. It should be fairly moist. Add extra water to achieve this if necessary. Roll the dough into a short thick log and cut the dough into 12 pieces. Leave the pieces in the mixing bowl with some water in the bottom. Take one piece, wet and form into a thinner disk. Place the disk between two pieces of plastic wrap and press into a 1/16-inch thin tortilla with rolling pin. Don't waste your time trying to get a perfectly round tortilla like in a store package. Peel off top layer, carefully remove tortilla from the bottom layer. Heat griddle or skillet on medium-high heat. Spray some oil on the skillet. Place tortilla on skillet until flecked with brown. Turn and cook the other side the same way. If the tortilla has not puffed up, press down on it with the turner. Quickly turn it over and press down again. Remove to a plate and drape damp towel over it. Repeat with each disk, stacking the tortillas under the towel.