Almost-From-Scratch Corn Tortillas

1. 1

   Combine the masa and salt in a bowl; stir in the oil.

2. 2

   Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.

3. 3

   Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic just a minute or two.

4. 4

   Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.

5. 5

   Break off pieces of the dough (youre shooting for 12 to 16 tortillas total), and lightly flour them.

6. 6

   Put them between 2 sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4 to 6 inches.

7. 7

   Begin to cook the tortillas as you finish pressing or rolling them.

8. 8

   Put a large skillet, preferably cast iron, over medium-high heat for 4 to 5 minutes.

9. 9

   Cook the tortillas, 1 or 2 at a time, until brown spots appear on the bottom, about a minute.

10. 10

    Flip, and do the same on the other side.

11. 11

    Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.

* Per serving · 4 servings · Values may vary.

No additional tips available.