Corn Tortillas

20 min · Serves 12

From USDA MyPlate Kitchen. Cooking with Kids New Mexico State University Cooperative Extension Service Lynn Walters and Jane Stacey and USDA Food and Nutrition Service Food Stam

Steps written by Kubbord

What goes in

• 2 cupsmasa harina
• 1.2 mlsalt
• 29.6 mlunsalted butter
• 1½ cupswarm water

How to cook it

1. In a large bowl, combine the masa harina and salt.
2. Cut the unsalted butter into tablespoon-sized pieces and work it into the dry ingredients using the back of a wooden spoon until evenly incorporated.
3. Pour in the warm water and mix with a wooden spoon or your hands until a soft, cohesive dough forms.
4. Cover the dough with a clean cloth and let it rest for 5 minutes.
5. Divide the rested dough into 12 equal pieces and roll each piece into a smooth ball between your palms.
6. Heat an ungreased griddle over medium-high heat until hot.
7. Line the bottom of a tortilla press with plastic wrap, place one dough ball in the center, cover it with a second sheet of plastic wrap, and press down firmly to flatten into a thin round.
8. Peel away the top layer of plastic, invert the tortilla onto your hand to remove the bottom plastic, and place the dough directly onto the hot griddle.
9. Cook for 1 to 2 minutes until the bottom begins to brown with light golden spots, then flip with a spatula and press lightly so it puffs slightly, cooking for another 1 to 2 minutes until fully set and spotted on both sides.
10. Transfer the cooked tortilla to a plate and repeat the pressing and cooking process with the remaining dough balls.

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