Corn Tortillas

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
    1 ½ teaspoons Fleur de Sel, ground
    ½ 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