Corn Tortillas
Corn tortillas will always taste better when made from scratch!
Equipment
- Tortilla Press
- Tortilla Warmer
Ingredients
- 1½ cups Masa harina
- ½ tsp Flaky sea salt
- 2 tbsp. Duck fat
- 1 cup Hot water more if needed
Instructions
- In a medium-sized bowl combine the masa harina and sea salt. Stir in the duck fat.
- Slowly pour in the water using a wooden spoon to mix until the dough forms into a ball. Then turn the dough onto a lightly floured surface. Knead until it appears smooth and elastic, approximately 2 minutes.
- Wrap the dough in plastic wrap and allow to rest at room temperature for a minimum of 1 hour or up to 4 hours.
- Divide the dough into 12 pieces and lightly flour each piece. Place each dough piece between 2 sheets of wax paper. Press them in a tortilla press. Begin to cook in batches once the dough has been pressed.
- Preheat an cast iron skillet over medium-high heat for 5 minutes. Cook each tortilla for 1 minute per a side or until brown spots appear.
- Transfer the cooked tortillas to a tortilla warmer or wrap them a tea towel. Serve immediately.