Recipe: Fresh Corn Tortillas


2 cups Masa Harina
1/2 tsp. salt
1 tsp. vegetable oil
1 cup water


Mix the masa and salt together. Stir in the oil and water and mix until it starts to form a ball. Knead it with your (very clean!) hands until it sticks together well. You want it to be about like playdough that’s a little bit old; if it’s really squishy, like fresh playdough, add a little more masa. If it’s too dry, like old stale playdough, add a little bit more water. Break the masa into 12 equal parts and roll each one into a nice ball. Cover up the ones that are waiting, so they don’t get dried out. Put a ball of masa on a sheet of plastic wrap, waxed paper or parchment paper and flatten out the ball. If the edges get all messy, use your finger to smooth them out. Put another piece of whatever paper you’re using over the top. Use a heavy book to smoosh the masa down as hard as you can. Lift up the paper to see how big it is; you want it to be a little bigger around than a CD. Do the same thing to all the balls of masa.

Heat up a big skillet. When it’s hot, put as many tortillas as will fit in the skillet. Let them cook for 1 minute, then turn them over. Let them cook on the second side for 1 more minute. Turn them back over and let them cook another 30 seconds or so. You have tortillas! If you don’t want to eat them all, cook them anyway. You can put the ones you don’t want into a plastic bag in the fridge for a couple of days and heat them up when you want them.