Title: Corn Tortillas
Categories: Breads, Mexican
Yield: 12 Servings

2 c Masa harina
1 1/3 c Warm water

Stir masa harina and water together until dough holds together in a ball.
Turn onto a working surface that has been dusted with masa harina. Knead
quickly into a smooth ball. Divide dough into twelve pieces. Roll one piece
into a ball. Place between two sheets of wax paper and flatten slightly.
Press tortillas (still in wax paper) in a tortilla press until tortilla
measures about 6 inches in diameter. Repeat with remaining pieces of dough,
stacking tortillas, still sandwiched in wax paper, under a damp tea towel
until ready for use. When you're ready to cook the tortillas, preheat a
seasoned cast iron griddle over medium-high heat. Remove wax paper from
tortilla and heat on griddle, turning frequently until it looks dry and has
a golden color, about 1 to 2 minutes. Repeat with remaining tortillas.

Recipe by: Elizabeth Powell Posted to TNT - Prodigy's Recipe Exchange
Newsletter by ksmith3001@juno.com (Katherine L Smith) on Aug 16, 1997