Corn Tortillas

Ingredients:

• 1 cup corn tortilla flour
• 1 tbsp all-purpose flour
• 1/4 tsp salt
• 1/2 cup warm water

Makes 2 Servings (?)

1. In a large, bowl, mixx all the ingredients except the water. Gradually add the water and work the mixture into a dough. Mix about 5 minutes.
2. Make small ball about the size of the center of your palm. Grab an iron torilla pressand cover it  with 2 pieces of plastic and put a small ball of dough in between them. Close the iron tortilla press it until the dough gets flat.
3. Carefully remove the tortilla off the plastic bag and put it on the hot skillet. wait about 40 seconds or until the edges get a little dry and steam starts to come out of the tortilla. Flip the tortilla and wait another 40 seconds, flip it once again and press down the edges until bubbly. Repeat with the rest of the dough.
4. Cover the tortillas with a small damp towel to keep them warm or use a tortilla warmer.
 

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Note: This recipe is a dish I learned from the Cocina Cosmopolita Cooking School in Playa Del Carmen, Mexico. These corn tortillas were used in the Corn Tortilla Soup. These are very easy to make and you can use any kind of flour with this recipe. If the dough is still sticky after mixed, add more flour to make it more doughy.Iif you don't have a tortilla press, you can use a rolling pin to make the tortilla and a soup can to cut out the size of the tortilla. You can use torillas as an appetizer as well.