Califonia Bountiful
Side Dish

Corn tortillas

Just four ingredients, and you're well on your way to freshly made corn tortillas. Sure, you can buy a tortilla press to flatten the dough, but a pair of flat-bottomed plates works just as well.

Chef Hank Guerrero
The Barn and Pantry, Dixon

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1 1/2 cups masa harina
(plus additional for forming tortillas)
1/4 tsp. salt
1 cup hot water
2 tbsp. vegetable oil


In a medium bowl, mix masa and salt together using a wooden spoon. Add water and oil, and mix until a dough ball forms. The dough should be tacky, but not wet and sticky. Add additional masa if needed. Do not overwork the dough. Wrap in plastic wrap and let sit for 30 minutes. Divide dough into 14 pieces, rolling between your hands to form smooth balls. Lightly dust dough balls with masa. Put one ball between two parchment sheets and press down between flat-bottomed plates no larger than 6 inches in diameter. Oil a nonstick pan or skillet and cook, one at a time, over high heat for 2 minutes, then flip and cook an additional 2 minutes. Press down on tortillas with a spatula to trap the steam, which helps ensure they are fully cooked throughout. Tortillas are done when brown spots form. Place on a paper towel to remove excess oil and cover as you cook the rest. 

Makes 14

Photo: © 2021 Lori Eanes

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