Blond Chicana Corn Tortillas

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 1/3 cups cold water
• 2 cups masa harina, quaker-or-maseca-brands
• oil or shortening (for frying)

Recipe

• 1 mix water with the masa and mix quickly and lightly.
• 2 cover with a damp towel and set aside for 20 minutes.
• 3 open the tortilla press and place a plastic sandwich bag on the bottom plate.
• 4 make a ball of dough about 1 1/2 inches in diameter.
• 5 flatten the ball slightly and place on the baggie.
• 6 then place another baggie on top, close the press and push down on the handle.
• 7 remove the tortilla and carefully peel the bag/s from the dough.
• 8 lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
• 9 only filp once, they don't taste good if you keep flipping!
• 10 keep the tortilla's warm in a stack, wrapped with a thick towel.
• 11 you may need to add a little water to the masa from time to time if it dries out.