Cristina Cooks: Fresh Corn Tortillas

This recipe is courtesy of Bon Appétit Magazine

Recipe:

1. Whisk masa and salt in a medium bowl. Stir in 1 1/2 cups water; knead in bowl until dough forms. The dough should feel from and springy and look slightly dry (like Play-doh). Add more water by tablespoonfuls if too crumbly; add a little more masa if too wet.
2. Measure 1 tearing Tsp. dough and roll into a ball. Flatten on a tortilla press lined with a plastic bag. If tortilla crumbles, dough is too dry (add more water); if it sticks to the plastic, dough is too wet (add more masa). Repeat, pressing out 2 more tortillas.
3. Heat a large cast-iron skillet over medium-ugh heat; lightly brush with oil. Cook 2-3 tortillas until charred in spots and edges start to curl, 1-2 minutes. Turn; cook through, about 15 seconds. Transfer to a kitchen towel; fold over to keep warm. Repeat, in batches with remaining dough.

Get more great recipes from Cristina at: www.cristinaferrarecooks.com.