The corn tortilla was first made many thousands of years ago. Today it usually begins with masa harina, a powdery meal made from fresh corn dough that has been dried and ground to a powder. Full of sweet and earthy corn flavor, homemade corn tortillas are very different from store-bought. The moment you pull off the lid from the tortilla warmer or the napkin covering a basket of warm tortillas, a sweet, corn aroma fills the air. Serve these with Chili-Rubbed Skirt Steak Tacos (page 102) or in any recipe that calls for corn tortillas.

　　

Ingredients

makes about 16 tortillas

　　2 cups masa harina

　　1/4 teaspoon table salt

　　1 1/4 cups hot water, plus more as needed

　　

Step 1

In a large bowl, place the masa harina, salt, and hot water. Mix with a spoon or your hands until a soft but not sticky dough forms, about 2 minutes. If the mixture seems too dry when a small handful is squeezed together, add more water one tablespoon at a time.

　　

Step 2

Scoop out pieces of dough and roll them into balls about the size of a Ping-Pong ball. Place the balls on a baking sheet or large platter and cover them with a damp cloth while you work to keep the dough moist.

　　

Step 3

Line a tortilla press with plastic wrap. Set the press next to the stovetop.

　　

Step 4

Preheat a comal, skillet, or griddle over medium-high heat until hot.

　　

Step 5

Working with one ball at a time, place each ball on the press between the sheets of plastic wrap. Use the handle to press and flatten the ball into a disk 5 to 6 inches in diameter. Open the press and peel the tortilla off the plastic wrap.

　　

Step 6

Place the tortilla on the skillet and cook until the underside is browned in spots, about 1 minute. Flip the tortilla and cook the other side 1 minute; the tortilla should puff up in the center.

　　

Step 7

Transfer to a cloth-lined basket and continue pressing and cooking tortillas, stacking them and keeping them covered, until all are cooked. Serve warm.

　　Eva's Kitchen