How Do You Make Handmade Corn Tortillas?
Nothing compares to the fragrance and flavor of fresh corn tortillas. Once you try these tortillas, you might never buy pre-made corn tortillas again. Try making a stack of these for your next taco night. In a large bowl, evenly mix the masa and the salt. In ΒΌ cup increments, add the water to the masa mixture. Using a large wooden spoon or your hands, make sure to thoroughly incorporate the water after each addition of water. When you have added all of the water, the dough should come together in a slightly tacky dough that forms into a ball. Cover the bowl with plastic wrap and refrigerate the dough for approximately 30 minutes. Once the dough has rested, evenly sprinkle a small amount of cornmeal onto your work space. Spread a small amount of flour onto your rolling pin to prevent the dough from sticking to the rolling pin. Form the dough into a roll shape. Divide the dough into 20 equal portions and roll each portion into a neat golfball-sized ball. Take 1 ball of dough and roll it
