Recipe ingredients
- 1-1/2 cup masa harina
- 2 teaspoon salt
- 2 teaspoon vegetable shortening
- 1 1/4 cup water
Recipe method
- In a medium bowl, stir together the masa harina and salt.
- In a small saucepan over high heat, bring the shortening and water to a boil and stir until melted.
- Pour this liquid into the masa harina and blend well with a fork or pastry blender.
- Knead on a lightly floured board until smooth, about 5 minutes.
- Divide the dough into 12 pieces and roll each into a ball about 1 inch in diameter.
- Roll out the dough between pieces of parchment or waxed paper until the dough is paper thin and about 6 inches in diameter.
- Heat a large cast iron or other heavy skillet over high heat until very hot.
- Remove a circle of dough from the paper and place it in the hot skillet.
- Cook until brown on one side, about 30 seconds, turn and brown the other side. Keep warm in a cloth towel.
- Repeat until all the tortillas are made.
Other mexican recipes:
Corn tortillas recipe
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