HOMEMADE CORN TORTILLAS
NEED: Tortilla Press. We got ours at an estate sale for 3 bucks, but if you prefer a new one, look for something like this: www.amazon.com) at your local kitchen supply store.
2 cups of Masa Harina
1 cup + about 6 tablespoons of hot water
Makes about 16 tortillas
Mix the masa harina and hot water together in a bowl (it should be mostly moistened, though not sticky). Cover with a towel or plastic and let stand for 30 minutes.
Preheat a griddle or cast iron pan over medium heat.
Divide the dough into about 16 balls and then cover them with a damp towel so they don't dry out.
Line your tortilla press with plastic over both sides. Place a ball in the center, flatten it with your hand slightly and then press down.
Place them on the griddle (no oil) and let cook till dry on each side. Ideally, you want them to brown slightly, but they are good, even if they do not brown.
Stack the tortillas in a cloth-lined basket or bowl with lid.
The tortillas may end up being a little smaller and thicker than you expect. You can adjust as needed to make them bigger, but I recommend them like this. They are wonderful served like tostadas, with the filling piled up on the flat tortilla, and eaten with a fork.