*  Exported from  MasterCook  *
 
                               Corn Tortillas
 
 Recipe By     : Iris Dunaway
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Breads                           Ethnic
                 Mexican
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      cups          masa corn flour (Masa Harina)
    1      tablespoon    shortening or lard
      1/2  teaspoon      salt
    1 1/4  cups          water or broth (or more)
           dash          chili powder
 
 Combine the salt, Masa Harina, and shortening; mix well.  Add the water
 slowly.  Knead well.  Add a little more water if necessary to hold dough
 together.  Roll into 10 to 12 balls.  Roll out or press each ball between
 two sheets of waxed paper to form a six inch circle.  Bake on hot (medium
 to medium high temperature on stove) griddle.  Bake for about 20 to 30
 seconds on 1st side, turn over and do the same and sometimes cooking a
 little longer on the 2nd side.
 
 Note:  I use a cut up plastic freezer bag (not the real heavy mil, put
 one that is thicker than plastic wrap) a little wider than my tortilla
 press and a little longer than twice the size of the press.  This way, I
 put the plastic over the press, put the ball of dough on top and then
 fold over the plastic on the top.  I find that using the plastic does not
 crease the dough like the wax paper does. Besides, I wash and dry it and
 store it with my press for the next use.  If the dough becomes creased,
 the tortilla will probably fall apart after it is cooked.  A couple of
 firm (but not hard-hard) pushes on your press will probably be enough to
 make a thin, but not too thin tortilla.  It is not necessary to put
 shortening in the tortilla, but I do, just to help in the cooking
 process.  I also heat the griddle and put just a little oil on it and
 spread and remove excess with a paper towel.  You want a hot griddle, but
 after it is hot, I turn my stove down, low enough to just maintain the
 constant heat.
 
 
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 NOTES : I've made these without the shortening for tortillas as well as
 for the tamales.

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