*  Exported from  MasterCook  *
 
                               Corn Tortillas
 
 Recipe By     : TOO HOT TAMALES SHOW #TH6291
 Serving Size  : 1    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      Cups          finely ground deep yellow masa harina
    2 3/4  Cups          cold water
    1      Teaspoon      sea salt
 
 In a large mixing bowl, combine the masa harina, water, and salt. Stir until sm
 ooth. The dough should be slightly sticky and form a ball when pressed together
 . To test, flatten a small ball of dough between your palms. If the edges crack
 , add water to the dough, a tablespoon at a time, until a test piece does not c
 rack.
 Divide the dough into 24 golf ballsize pieces for tacos, or 12 large balls for 
 quesadillas. Place on a platter and cover with a damp towel.
 Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag o
 r other heavy duty plastic bag.
 Heat a comal until moderately hot.
 Flatten each ball of dough in the tortilla press. Remove the top sheet of plast
 ic, and, holding the tortilla with your fingertips, peel off the bottom sheet.
 Lay the tortillas one by one on the comal and cook about 30 to 40 seconds per s
 ide, pressing the top of each tortilla with your fingertips to make it puff.
 Place the hot tortillas in a towel. Serve immediately or let cool, wrap well in
  plastic or a plastic bag and store in the refrigerator up to one week.
 Yield: 12 to 24 tortillas
         
 
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