Flashback to Homemade Summer: Corn Tortillas

What's needed?  

masa harina (corn flour)

water

salt

That's it.  Oh, a tortilla press would be nice (although you can just use a rolling pin) and a dry skillet is a must.  I use my non-stick griddle, so as to cook five or six tortillas at a time.

Once you mix the ingredients, you cover the dough and let it sit for an hour or so before working with it.

I follow the recipe on the Bob's Red Mill masa harina bag.  Pay no attention to the hammy ham.

Here's my tortilla press.  I got if from Bed, Bath, and Beyond.

You line the press with plastic wrap or waxed paper.  I find the plastic wrap to be more durable.  Place the ball of dough near to the hinge...

and when it's pressed, it will look like...

this!

Itty, bitty sumertime Amelie likes our homemade corn tortillas, can you tell?  She's also quite the ham bone.

  

Duncan claimed he didn't like corn tortillas.  Until he had these.  Fresh off the griddle.  Suuuuuuuuper yum.

They don't last very long (duh--no preservatives).  So make sure to use any leftovers within a week or so of making them.