Corn Tortillas

Ingredients:

• 1 3/4 cups Masa Harina
• 1 cup plus 2 tablespoons warm Water
• Shortening or Lard
• Salt

*Some recipes don't use lard/shortening. I think it makes the tortillas softer. I only add about a tablespoon or less to the mix.

**I use a tortilla press to make tortillas. If you don't have one, you can place your dough balls between two pieces of wax paper and roll out to a thin circle (1/8 inch thick).

Directions:

1. Place the masa harina in a large bowl. Add the warm water to the dough by tablespoonfuls as needed. Add the lard/shortening. Kneed the dough until soft, smooth, and pliable, but not sticky.
2. Shape about 2-3 tablespoons of dough into a ball for each tortilla. Cover the balls with plastic wrap to prevent drying.
3. Place a large griddle or skillet over medium low heat.
4. Cut two rounds of wax paper the size of your tortilla press. Place 1 round on the bottom half of the press and the dough ball in the center. Top with the second round of wax paper. Close the press, flattening the dough to a 5 inch round, about 1/8 inch thick.
5. Peel of the top sheet of was paper. Us the bottom wax paper to transfer the tortilla to one hand, and then slowly onto the griddle.
6. Cook tortilla on medium low heat on one side until it looks slightly dry at the edges and starts to release from the surface. Lift tortilla with fingers and flip over. Increase the heat and cook until brown spots appear on the bottom. Flip the tortilla again, and cook until the bottom browns and parts of the tortilla puffs up.
7. Transfer tortilla to a cloth lined container and cover. Or wrap tortilla in foil and keep warm in a 250°F oven. Repeat with remaining dough balls. (Tortillas can be made 2 hours ahead. Wrap in aluminum foil. Rewarm in 300°F oven 15 minutes.)