Corn Tortillas

Preparation

1. Combine masa harina and salt in a medium-size bowl and mix well
2. Make a well in the center of the dry ingredients and add the water
3. Use a fork to push approx ¼ of the dry mix into the liquid, making sure to leave an intact 'wall' around the edge, and then stir it in gently
4. Once the dry mix has mixed in, push a bit more in and repeat the stirring
5. Repeat 2-3 more times until all the dry mix and water are mixed together. Don't rush this as the liquid will escape if you aren't careful
6. Knead for 1-2 minutes until the dough is nice and smooth
7. Alternatively, use a mixer with a dough hook - follow the instructions for your mixer
8. Divide into 12 equal portions (around 50g each)
9. Form into a ball and flatten slightly with your hand.
10. Rest for 10-15 minutes
11. Roll each ball into a thin circle with a diameter of around 15-20cm
12. Cook in a medium-hot frying pan (no oil!) for 45-60 seconds, then flip and cook the other side for around 20 seconds
13. Immediately stack in a covered container (on top of each other)
14. Store in the fridge for up to 1 week or separate with non-stick baking parchment and freeze

Notes

Ingredients

• 240g masa harina
• 400ml warm water
• 1tsp salt

Equipment

Nutritional Facts

• Serving size: 53.3g
• (1% / 1%)   Calories: 19kcal
• (0%)Total fat: 0.2g
• (0%)   Saturated fat: 0g
• (1%)   Unsaturated fat: 0.2g
•     Mono: 0.1g
•     Poly: 0.1g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (1%)Total carbohydrates: 4.1g
•   Starch: 0g
• (0%)   Sugars: 0.1g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (1%)   Fibre: 0.3g
• (1%)Protein: 0.5g
• Salts
• (12%)   Sodium: 236mg
• (0%)   Potassium: 14mg