Recipe: Homemade Corn Tortillas (makes about 1 lb dough, or 12 tortillas)

HOMEMADE CORN TORTILLAS

"Nothing beats the flavor and texture of hot, freshly made corn tortillas, an accompaniment to almost every Mexican meal. In Mexico, most people buy them from nearby shops or factories that always have a fresh supply. If you can't find freshly made tortillas, this simple recipe will produce authentic results."

2 cups masa harina
1 1/2 cups lukewarm water (about)

Place the masa harina in a large bowl. Add the lukewarm water all at once, working it into the flour to form a dough that is soft but does not stick to your fingers. Form the dough into a ball and cover the bowl with a kitchen towel. Let stand for 5-10 minutes.

On a work surface, knead the dough for 2-3 minutes. Divide the dough into 12 portions. Rolling each portion between the palms of your hands, form it into a ball about 1 1/2 inches in diameter.

Cover the lower surface of an opened tortilla press* with a piece of plastic wrap that extends beyond its edges and place a ball of dough in the center. Cover the ball with another piece of plastic wrap of equal size. Lower the top of the press and push down gently. The tortilla should be about 5 inches in diameter and 1/16 inch thick. Open the tortilla press and peel off the top sheet of plastic wrap. Using the bottom sheet, lift the tortilla from the press and turn it over onto your hand. Peel off the bottom sheet of plastic wrap.

Heat a dry, heavy frying pan or griddle over medium-high heat. Gently place the tortilla onto the preheated frying pan or griddle. As soon as the edges start to dry out, after about 20 seconds, turn over the tortilla. Cook on the second side until lightly browned, 15-20 seconds. Turn the tortilla again and cook a few seconds more. Transfer to one end of a kitchen towel. As the tortillas are cooked, stack them and cover completely with the other half of the towel to keep them warm and moist until serving.

TO STORE COOKED TORTILLAS:
Let cool, enclose in plastic wrap and refrigerate for 2-3 days or freeze for several weeks. To reheat, place on a griddle or nonstick frying pan over medium-high heat, or enclose in plastic wrap and place in a microwave oven for about 30 seconds.

*A tortilla press, available in Mexican markets and in well-stocked cookware stores, makes the job go quickly and easily; alternatively, use a rolling pin to roll out the tortillas between two sheets of waxed paper.

Makes about 1 lb dough, or 12 tortillas
Source: Williams-Sonoma Mexican Favorites by Susanna Palazuelos and Chuck Williams