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    Corn Tortillas


    Source of Recipe


    bhg.com

    Ingredients
    2 cups Masa Harina tortilla flour
    1-1/4 cups warm water

    Directions
    1. In a medium mixing bowl combine tortilla flour and water. Stir mixture together with your hands until dough is firm but moist (if necessary, add more water, 1 tablespoon at a time). Let dough rest for 15 minutes.

    2. Divide the dough into 12 equal portions and shape each portion into a ball.

    3. Using a tortilla press or rolling pin, flatten each ball between 2 pieces of waxed paper into a 6-inch circle.

    4. Carefully peel off top sheet of waxed paper. Place tortilla, paper side up, on a medium-hot, ungreased skillet or griddle. As tortilla begins to heat, carefully peel off remaining sheet of waxed paper. Cook, turning occasionally, for 2 to 2-1/2 minutes or until tortilla is dry and light brown (tortilla should still be soft). Wrap tortillas in foil if using immediately. Makes twelve 6-inch tortillas.

    Make-Ahead Tip: To freeze tortillas, stack them, alternating each tortilla with 2 layers of waxed paper. Wrap the stack in a moisture- and vapor-proof bag, foil, or freezer wrap. Seal tightly and freeze up to 1 month. Thaw completely before using.


 

 

 


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