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Title: How To Make Real Tortillas
Categories: Mexican
Yield: 12 Tortillas

2 c Masa harina
1 1/4 c Water; approximate
1 ds Salt; (optional)

There are only two ingredients necessary for making authentic
tortillas at home. One is water. The other is something you may never
have heard of: Masa Harina. It might sound like the name of a Mexican
night club entertainer, but masa harina is actually a special kind of
corn meal. It is ground in a special way and treated with lime water.
Its flavor is induplicable--don't substitute anything else in this
recipe, expecting to emerge with Real Tortillas. Regular corn meal
won't do it.

So where does one find masa harina? Every third or fourth supermarket
seems to have it. It is usually stored near cereals and flours and
corn meals. Shop around for it. These tortillas are so easy to make
and so wonderful to eat, they are worth the trouble of tracking down
some full-fledged masa harina.

Mix masa harina and water together (and salt, if you choose), first
with a fork, and eventually with your hands. Knead for about 5
minutes. You may have to add a little extra water. The dough should
hold together. Make 12 equal balls--smooth and round. Roll each ball
on one side only, on an unfloured surface (formica works well) or
between 2 sheets of waxed paper, to 1/8" thick. Trim the edges of the
circle with a knife. You should emerge with a neat, clean, thin 6"
round.

Pan-fry on a lightly-greased griddle or heavy skillet over medium
heat, 3-4 minutes on each side. Wrap in a damp towel, and keep them
warm in a 200 F oven until serving time.

Recipe by Moosewood Cookbook

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