Yield: 12-16 tortillas
Ingredients
1 1/2 cups masa harina
1/4 tsp salt
2 tbsp vegetable oil, lard or butter
About 1 cup hot water, or more as needed
Flour for kneading
Instructions
- Combine the masa and salt in a bowl; stir in the oil. Slowly stream in the water while mixing with your hand or a wooden spoon until the dough comes together into a ball.
- Turn the dough onto a lightly floured surface, and knead until it is smooth and elastic — just a minute or two. Wrap in plastic, and let it rest at room temperature for at least 30 minutes or up to a few hours.
- Break off pieces of the dough (you’re shooting for 12-16 tortillas total), and lightly four them. Put them between two sheets of plastic wrap, and press them in a tortilla press, or roll them out or press them with your hands to a diameter of 4-6 inches. Begin to cook the tortillas as you finish pressing or rolling them.
- Put a large skillet, preferably cast iron, over medium-high heat for 4-5 minutes. Cook the tortillas, 1-2 at a time, until brown spots appear on the bottom, about a minute. Flip, and do the same on the other side. Flip a third time to achieve puffiness. Wrap the cooked tortillas in a towel to keep them warm; serve immediately, or cool and store tightly wrapped in the fridge for a few days.
