Corn Tortillas

1 cup Masa Harina

½ cup – 1 ½ tbls. Of water

Mix masa flour with warm water until dough holds together well. Using your hands, shape dough into a smooth ball. Divide dough into 6 equal-sized pieces, then roll each into a ball.

Flatten ball into a pancake shape with hands and place between two sheet of wax paper. Continue flattening until approximately 1/8” thin.

Peel off top layer of wax paper and place tortilla on a med-hot griddle. Remove second sheet of wax paper when the tortilla becomes warm. Bake 1 ½ to 2 minutes until the tortilla looks dry and is lightly flecked with brown specks, turning often.

Recipe modified from "Sunset Mexican Cook Book", 1975, pg. 27.