- In a medium bowl combine masa harina and the water. Stir until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough stand for 15 minutes.
- Divide the dough into 12 equal-size portions; shape each portion into a ball and place between two pieces of waxed paper. Flatten each ball into a 6-inch circle using a tortilla press or rolling pin.
- Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot ungreased griddle or skillet. As tortilla begins to heat, about 20 seconds, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown. Wrap tortillas in foil to keep warm if using immediately.
From the Test Kitchen
To freeze tortillas, stack them separated by sheets of waxed paper. Place the stack in a moistureproof and vaporproof resealable plastic freezer bag and freeze for up to 1 month. Thaw completely before using.
Cilantro: Add 1/2 cup chopped cilantro stems (the stems from one bunch) and 1 cup water in a blender container and blend until smooth. Substitute for water in recipe and prepare tortillas as directed.
Chipotle: Add 1/4 cup adobo sauce from a can of chipotle in adobo sauce to 1 1/4 cup warm water. Substitute chipotle water for the water in recipe and prepare tortillas as directed.
Beet: Drain and save water from a 15 ounce can of sliced beets packed in water. Add additional water to make a total of 1 1/4 cup water. Substitute beet water mixture for water in recipe and prepare tortillas as directed.
Nutrition Facts (Corn Tortillas)
- Per serving:
- 73 kcal ,
- 1 g fat
- (0 g sat. fat ,
- 0 mg chol. ,
- 2 mg sodium ,
- 15 g carb. ,
- 1 g fiber ,
- 0 g sugar ,
- 2 g pro.