Garlic Corn Tortilla

1. 1

   In a large bowl, combine together the masa harina, garlic, and salt.

2. 2

   Start with 1 1/4 cups of water and mix into the masa mixture to form a semi-smooth dough ball.

3. 3

   If necessary, add more water 1 tablespoon at a time until dough binds together into a semi-smooth ball (dough should form easily into a ball but not be sticky).

4. 4

   Knead 15 times or until ball is smooth.

5. 5

   Pinch off 1-inch balls of dough.

6. 6

   Form into tight balls, and then flatten into fat discs.

7. 7

   Between two sheets of plastic wrap, roll a dough ball to 1/8-inch thick by 6-inches in diameter (or press flat in a tortilla press).

8. 8

   Heat a griddle, comal (a smooth rounded griddle) or large skillet over medium heat.

9. 9

   Place the raw tortilla on the pan and cook until it puffs and starts to brown, about 30 seconds, flip over, press down with a spatula, and then cook for another 30 seconds, or until the second side is browned.

10. 10

    Place tortilla on a plate and cover with a towel.

11. 11

    Repeat with the remaining dough balls.

* Per serving · 4 servings · Values may vary.

No additional tips available.