I have made plenty of flour tortillas at home, but this was the first time in over 20 yrs. that I have attempted to make corn.  The recipe I used years ago was a sort of corn crepe recipe.  They were good, but oily and soft.  I wanted to make corn tortillas from scratch that were dry and grainy like the ones I have had at authentic Mexican restaurants.  I used cornmeal instead of Masa, and don’t have a tortilla press so rolled them.  It was difficult to roll them and I had to use quite a bit of flour to keep them from sticking to the pin and board, but cooking them on iron and using them for enchiladas made up for the quirks.  I will do this again, often, but will be looking into buying a tortilla press.

Ingredients:

2 c. fine cornmeal

1 c. white flour

Flour for rolling if you don’t have a press.

1/2 tsp. salt

1 1/2 c. hot water (you may not use it all)

Method:

Sift together salt, flour, and cornmeal.

Mix in a little water at a time to make a dough.  Allow the dough to rest, covered tightly, for 30 minutes.  Roll dough into a log and cut into 10 equal pieces.  Roll each piece into a ball.  Roll on floured surface with plenty of flour on the rolling pin into a thin round.   Cook on a very hot cast iron griddle or tortilla pan 30 seconds.  Turn and cook for an additional 30 seconds.  Stack finished tortillas on a plate and cover with a slightly damp towel until ready to use.