My Corn Tortillas

2 cups instant corn masa
1/2 tsp kosher salt
1 1/4 hot water, it doesn't need to be boiling just warm to hot (start with 1 cup and add in 1/4 after)

You will need a tortilla press, a heavy duty sandwich bag and a cast iron skillet.

Put masa and salt in mixing bowl, mix together. Add in 1 cup of hot water to the masa and stir with a fork. Finish with your hands and knead for a couple of minutes. You can add up to 1/4 of water as needed.

Turn on your cast iron skillet now as it needs to be hot. I have a gas stove and I leave it on high. Roll dough into 16 golf ball sized balls, keep dough and balls covered with a towel so dough doesn't get dry. Take a heavy duty sandwich bag and cut it into 2 pieces that will cover you tortilla press.

Yes there is a trick to using the tortilla press. Place the ball about 1/4 inch from back of press on one piece of plastic, cover with second. This is what happens in mine: Now you will see a tiny tortilla, just close the press again and press about 3 or 4 more times and your tortilla will get thinner. Remove top sheet and pick up bottom sheet and flip tortilla into other hand remove second sheet and flip tortilla onto skillet. When sides start to peel away from pan flip tortilla. Press next tortilla while first one cooks. Put cooked tortilla into a clean kitchen towell. Once cooled place into a large ziploc bag.

I eat two servings as they are small.

Servings: 16

Number of Servings: 16

Recipe submitted by SparkPeople user CRAZYDOGLADYBO.