Home Bookstore Cooking Reviews Site Map

Corn Tortillas

Masa Harina

Masa harina is the staple of Mexican cooking. Traditionally corn is left on the stalks to dry and then kernels are boiled in water mixed with a powder called "cal" to loosen the outer shell. In rural areas, corn is ground by hand on a stone plate-like base with a mini-stone rolling pin called a "metlapil" to crush the kernels. Nothing quite compares to a freshly made corn tortilla rolled up with a piece of butter.

    1 cup all-purpose flour
    3 cups masa harina/Maseca Corn Flour
    1 teaspoons Fleur de Sel, ground
    cup butter, softened
    2 cups water, warmed to 110

1.  In an extra large bowl, use a wooden spoon to stir the flour,
     masa harina and Fleur de Sel. Cut butter into flour with two
     knives. Stir in the flour until just moistened.

2.  Take golf-ball size pieces of dough and roll out lightly on a
     floured breadboard. Turn the tortilla over so both sides are
     well-floured. Set on a piece of waxed paper, roll out thinly.

3.  Place a tortilla-size bowl over the rolled dough and cut    
     around the edge with a knife. Peel the tortilla off the paper
     and fry on a well-oiled 13-inch griddle. Turn and fry on the
     second side. Tortilla will puff up and have little brown specs.

4.  Wrap in foil to keep warm or place in a tortilla warmer.

     Makes 6 tortillas


Seasoned with Love
Online Cookbook


 Seasoned with Love- A copyright recipe

We would love to have you print this recipe for your own use.



Home Bookstore Cooking Reviews Site Map