Corn Tortillas

2 cups (350 g) masa harina 1/ teaspoon salt 2 11/3 cups (350 ml) very warm water

1 Combine the masa harina and salt in a large bowl and add 1 cup (250 ml) of the warm water. Work the water in with your hands, lightly kneading the dough with the heel of your hand for 3 to 5 minutes until the mixture is smooth. Add more water if necessary. The dough should be very soft, not sticky or elastic like bread dough. 2 Divide the dough into 15 portions and roll them into balls, 11/2 in (4 cm) in diameter. Cover with plastic wrap and let them rest for 20 to 30 minutes. 3 Place a sheet of plastic wrap on the bottom of a tortilla press. Place a ball of masa on the press, a little off-center towards the hinge. Cover the dough with another sheet of plastic wrap and press down to form the tortilla. 4 Heat a dry comal, heavy skillet, or griddle until it is medium-hot. Carefully slip the tortilla onto the comal. The tortilla should just sizzle as it touches the pan and shouldnt take longer than 2 minutes to cook. Turn the tortilla over and cook it slightly longer on the other side, or until it browns lightly in spots and the top begins to puff. Remove the tortilla and keep it warm in a towel for 10 to 15 minutes to let it finish cooking and become soft and pliable. Note: Its important that the masa be the right consistency. If the dough is too dry, the tortillas will be rather thick and have a grainy, crumbly edge. They also wont puff up much and will be heavy. If the dough is too wet you wont be able to form a tortilla or remove it from the plastic wrap. Both problems are easy to remedy. Just add a little more water or masa harina, whichever is needed.
Makes 15 Preparation time: 30 mins + 30 mins for dough to rest Cooking time: 20 mins

Clockwise from top: Pueblo Bread (page 97), Fried Bread (page 97), white and blue Corn Tortillas and Flour Tortillas (page 96). These breads are served in an antique Maidu Indian winnowing tray.

Breads 95