Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Masa harina
1/2 ts Salt
1 c Warm water

With a fork, mix the Masa and salt. Add the water slowly until the
masa holds together and the water is absorbed evenly. The tortilla
dough will be moist, but not overly sticky. Divide the dough into 12
balls (about the size of golf balls). Cover with plastic, as you
don't want the dough to dry out.

To make the tortillas, take a piece of wax paper and fold it in half.
Place a ball of dough in between the wax paper. Squish the ball down
using the bottom of a pie plate (PYREX is best, since you can see
what's going on). When the tortillas is thin, but not too thin,
you're done. Do this for all tortillas, layering them with the used
wax paper sheets so they don't dry out.

Heat a cast iron skillet to _hot_. Tortillas must cook fast else they
dry out. Cook each tortillas, flipping it several times and
encoraging steam to form; if you're lucky or skilled the tortilla
will puff up like a baloon. This should be encouraged by pressing
lightly on the tortilla with the bottom of a spatula while the
tortilla is cooking. The steam keeps the tortillas moist and tender.
The tortilla is done when light brown patches appear on both sides.
Place the baked tortillas in a towel-lined basket (or use the pie
plate). Cover with another towel; this steams the tortillas. Colleen

Colleen Wirth Annals of
Mathematics wirth#math.princeton.edu
Princeton University

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