Homemade Corn Tortillas
Serves: Makes 12 6-inch tortillas.
We serve our homemade tortillas with black beans, basmati rice, tomato, garlicky salsa and a fresh egg.
  • 1 teaspoon salt
  • 2 cups masa harina corn flour
  • 1½ to 2 cups hot water
  • ½ pound Manchego cheese, grated
  • 1 teaspoon ground cumin
  1. Mix the salt into the masa harina corn flour. Slowly pour the hot water into the dough, adding in just enough to make a firm but not dry and cracked dough. Let the dough rest for about an hour, covered.
  2. Preheat a griddle or cast iron skillet. Divide the dough and roll into 2-inch balls. Make an indentation in the center of each ball and place some of the cheese into the center. Re-roll the dough into balls, covering the cheese with dough. Roll or flatten the dough between a tortilla press into a ⅛-inch disk. Place the disk onto a hot dry griddle or cast iron skillet and cook until the top of the tortilla starts to brown, about 1 minute. Flip the disk over and heat for another minute or so.
Recipe by Within The Wild at http://withinthewild.com/2011/03/homemade-corn-tortillas/