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| What You Need: |
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2¼ cups instant "masa harina" (corn flour)
1 teaspoon salt
1 1/3 cups cold water
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| How To Cook: |
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1. In a mixing bowl, combine the "masa harina" and salt, and gradually pour in 1 cup of water, stirring constantly. Knead the mixture with your hands, adding more water, a tablespoon at a time, until the dough becomes firm and no longer sticks to the fingers.
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2. If you have a tortilla press, break off small pieces of dough and shape them into balls the size of a walnut. Place one ball at a time between two 8-inch squares of wax paper, and press them into 5- to 6-inch circles.
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3. Or divide the dough into 3 or 4 batches and, with a rolling pin, roll each batch between long strips of wax paper until the dough is about 1/16 inch thick.
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4. With a plate or pot lid as a pattern, and a knife or pastry wheel, cut the dough into 5-inch rounds. Stack the rounds between pieces of wax paper.
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5. Preheat the oven to 250°F. Cook the tortillas one at a time. Heat an ungreased comal, a cast-iron griddle or a 7- to 8-inch cast-iron skillet over moderate heat.
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6. Unwrap the tortilla and cook it for 2 minutes on each side, turning it once with a spatula when the bottom becomes a delicate brown. Adjust the heat if it browns too fast. As you proceed, wrap the tortillas, 4 or 5 at a time, in foil, and keep them warm in the oven.
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7. Tortillas may be cooked ahead and kept warm in the oven for 2 or 3 hours: Stack 10 together and wrap each batch with paper toweling, then with a damp cloth and finally in foil.
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8. To rewarm tortillas, brush both sides with water, and heat, one at a time, in a skillet for a few seconds.
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