Corn Tortillas

INGREDIENTS

For the Pork:

• 2 cups Maseca (instant corn masa flour)

• 1 ½ cups warm water (plus a little extra if needed)

• ½ tsp salt

• 1 tbsp neutral oil

DIRECTIONS

Mix the Dough (Masa)

• In a large bowl, combine 2 cups of Maseca and ½ tsp of salt.

• Gradually add 1 ½ cups of warm water and oil while mixing with your hands.

• Knead the dough for 2-3 minutes until it forms a smooth, soft dough that feels like sugar cookie dough or mashed potatoes (not the chunky kind!)—moist but not sticky.

• If the dough feels dry or cracks when pressed, add 1 tablespoon of water at a time and knead until smooth.

• Cover the dough and let it rest for 10 minutes minutes.

Divide & Roll

• After resting, divide the dough into 12-15 golf ball-sized portions (about 1 ½ inches in diameter).

• Roll each portion into a smooth ball and keep them covered to prevent drying out.

Press the Tortillas

• Place a piece of plastic both sides of a tortilla press (or use a flat plate, bowl or anything else that is flat and wide you don’t have a press).

• Put a dough ball between the plastic and press down firmly to flatten into a 6-inch tortilla.

• Aim for about ⅛ inch thickness—thin but not too thin, so it doesn’t tear.

Cook the Tortillas

• Preheat a cast-iron skillet or griddle over medium to medium-high heat - remember to control your heat!

• Once hot, place a tortilla on the skillet and cook for 30-45 seconds until the edges slightly lift.

• Flip and cook the other side for 30-45 seconds.

• Transfer to a clean kitchen towel and cover to keep warm while you cook the rest.

• Serve and enjoy!