Click to enlarge.

Click to enlarge.

While a Mexican cook probably wouldn’t be using a precise recipe((Curtis, S. & Ammerman, N.C. (2006). Southwest Flavors:  Sante  Fe School of Cooking. Layton, UT: Gibbs Smith.)) like the one below, otherwise this technique will give you fresh, authentic homemade corn tortillas.

Techniques of Making Corn Tortillas

Yield: 16 4-inch tortillas

You will need:

2 cups masa harina (corn flour dough)

1/2 teaspoon salt

1 1/3 cups warm water

Tortilla press

Mix the water slowly into the masa harina and salt, to form a dough. Knead the dough, then shape into a log. Wrap the log in plastic wrap and let it stand for about 30 minutes. After this, follow the instructions below. Each step corresponds to the picture.

1. Place a sheet of plastic wrap on the botton of the tortilla press. Place a ball of the tortilla masa (dough) onto the center.

2. Place another sheet of plastic wrap over the ball, flattening it slightly.

3. Fold the top of the press over and flatten the masa into a thin round.

4. Remove the masa from the press.

5. Place the tortillas on a preheated griddle with no oil, and brown on both sides.