Recipes from Mexico :: Mexican Tortillas and Breads
2 c. Masa Harina
1 to 1 1/4 (one and one-fourth) c. warm water Mix Masa Harina® and 1 c. water in a bowl. Add remaining water, 1 Tbsp. at a time, until a smooth stiff dough is formed. Scoop a lump of dough the size of an egg into the palm of one hand. Pat it round and thin to 5 in. in diameter. Or use a rolling pin, putting dough between two pieces of plastic wrap. The best option is to use a tortilla press. Have the griddle hot and cook one minute per side until in an even way light brown. Keep warm in a napkin if using at once. Wrap securely to freeze as they dry easily. Yields 12 (6-in.) corn tortillas.
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