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You'll need a special corn flour called masa harina for making the tortillas. Masa flour can be found at Mexican markets, large supermarkets and online.
Look for masa harina that is only corn and lime (calcium hydroxide) for corn tortilla making.
Start with putting 2 cups of masa flour in a large bowl. Add 1 1/2 of very warm water to the masa flour. If dough is too dry, continue adding water a little at a time until a nice pliable mixture is achieved. Begin working the masa with your hands to make the dough. Work the dough for several minutes. Press the dough with your fingers and the palms of your hands as if you were kneading bread dough. If at any point through the tortilla making process the dough seems too dry or too wet, add a little more water or masa to the dough.
Cover and let dough rest for about 5 minutes.
Divide dough into 18 pieces and form into balls.
Cover the masa balls as you begin to press the tortillas.
Take two pieces of plastic from a plastic bag (I like the thick ziplock bags) and cut them to fit the surface of your tortilla press. Open the tortilla press and lay one piece of wax paper on the press. Place the masa ball in the center. Place another piece of plastic over the masa ball. Gently close the press and press down, until the dough has spread to a diameter of 6 inches.
Heat a cast iron skillet on high heat. Working one at a time, hold a tortilla in your hand, carefully removing the plastic from each side. Allow the tortilla to rest on your hand, and gently lay the tortilla down on to the skillet. Start working on pressing the next tortilla. Cook the tortilla on the hot pan for 30 seconds to a minute on each side. The tortilla should be lightly toasted with brown spots beginning to form.
Place the cooked tortillas in a dish towel to keep them warm. Serve immediately or refrigerate and reheat.
* If you do not have a tortilla press, you can still make these by using a plate or the bottom of a heavy skillet to press the tortillas. Be careful to press evenly so that the tortilla is the same thickness throughout.
These are great served with a little taco seasoned ground turkey with shredded lettuce and tomato. Trust me, they do not even need cheese. Sooo
delicious!
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