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00Ingredients
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2 cups masa harina (corn flour)
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3/4 teaspoon salt
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2 teaspoons butter or shortening
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1 cup water
Instructions
In a bowl, combine the masa and salt and stir. Add the butter and mash in with a fork. Add the water a little bit at a time while mixing with the fork. Take the dough in your hands and knead thoroughly until it is elastic. Add more water if necessary.
For the dough into 12 balls. Roll out each ball between waxed paper to make thin tortillas, or use a tortilla press. Pull off one piece of waxed paper and cook on an ungreased griddle or skillet. Pull off the other piece of waxed paper, flip, and cook the other side until the edges turn slightly brown.
Repeat with all the dough balls.
| Servings |
| 12 tortillas |
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Here is a recipe for unleavened corn tortillas with chile powder added. For a leavened version, see the recipe for Sonoran Enchiladas. The yield will vary as to the size that they are rolled out, but a 7-inch diameter is standard. Feel free to use blue corn masa harina to make the slightly coarser blue corn tortillas.
Ingredients
InstructionsIn a bowl, combine the masa and salt and stir. Add the butter and mash in with a fork. Add the water a little bit at a time while mixing with the fork. Take the dough in your hands and knead thoroughly until it is elastic. Add more water if necessary. For the dough into 12 balls. Roll out each ball between waxed paper to make thin tortillas, or use a tortilla press. Pull off one piece of waxed paper and cook on an ungreased griddle or skillet. Pull off the other piece of waxed paper, flip, and cook the other side until the edges turn slightly brown. Repeat with all the dough balls.
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