CORN TORTILLAS : MEXICAN FOOD RECIPE
Most Mexican dishes are enhanced by serving with corn tortillas on the side.
These freeze well, somake a big batch so you have them on hand when you need them.
Yields 8 or more, depending on size
2 cups cornmeal or masa harina
11⁄2 cups warm water
1 teaspoon salt
1. Mix the ingredients to form a soft dough. The dough should not stick to your hands. If it is
sticky, add cornmeal 1 teaspoon at a time until it doesn’t stick any longer.
2. Divide the dough and roll it into balls about the size of golf balls.
3. Flatten the balls between 2 sheets of wax paper. If they stick, scrape them off, add more
cornmeal, and start over. Flatten to about 1⁄4-inch thick.
4. Place each tortilla separately in an ungreased frying pan and cook over medium heat until
slightly brown, usually 1 to 2 minutes. Flip and cook on the other side until slightly brown