Corn Tortillas

Servings: 6-10 tortillas

Ingredients:

1 1/2 cup masa harina 

1 Tbsp beef tallow/lard/butter

1 1/2 cup water

Directions:

Add the melted tallow/lard to the water, then add the mixture to the masa. Only add about half at first, then mix together before adding more. The key is to get a dough that isn't sticky but is also soft

Once combined, knead the dough and place in a bowl and cover with a damp kitchen cloth for 30 minutes

Cut the dough into equally sized balls, 6-10 depending on the size you want

Using a tortilla press, lay down wax paper (actually, I have better luck using a ziplock bag), followed by your dough, then another layer of wax paper

Press the tortilla flat

Place the tortilla on a hot (medium high+), DRY skillet and cook for 20-30 seconds. Flip the tortilla and cook for 50-60 seconds. Flip back to the first side for an additional 20-30 seconds, then remove.

NOTE: Your tortilla will probably feel a bit hard at this point - that's okay, but the next step is crucial for softening

Place the tortilla in a tortilla warmer (or tupperware) lined with a dry kitchen towel to keep warm and to steam

Repeat steps 5-9 with the remaining tortillas