Lunch: Fresh Corn Tortillas

Recipe by Tim Cebula Homemade tacos is a cinch with two-ingredient, gluten-free corn tortillas. For masa harina, check your local Mexican market. Can't find it? You can subsitute for white corn meal. It will give you the right texture, though the flavor

Ingredients

8.5 ounces masa harina (about 2 cups)
1 1/2 cups water

Instructions

Weigh or lightly spoon masa harina into dry measuring cups; level with a knife. Combine masa and 1 1/2 cups water in a large bowl; stir until dough forms. Knead into a ball. (Dough should be moist enough to easily form a ball but not stick to hands.) To test consistency, break off a small chunk of dough; roll between palms into a small ball. Flatten small dough ball into a 1/2-inch-thick disk. If dough cracks around edges, add water, 1 tablespoon at a time, to whole dough batch until moist enough to press without cracking. Place a damp towel over dough in bowl.
Heat a large nonstick skillet over medium heat. On an adjacent burner, heat a large cast-iron skillet over medium-high heat.
Cover bottom of tortilla press with 7-inch square sheet of wax paper or parchment paper. Roll a 1 1/2-ounce portion of dough between palms to form a ball. Press dough ball gently to form a 1/2-inch-thick disk. Place disk on paper on bottom of press. Cover disk with another square of paper. Close press, applying moderate pressure to flatten dough ball into a 5 1/2- to 6-inch tortilla.
Remove paper from both sides of tortilla. Immediately place tortilla in nonstick skillet; cook 20 seconds on one side. Remove with a spatula. Immediately flip uncooked side onto cast-iron skillet; cook 10 seconds. Flip; cook 10 seconds. Flip; cook 10 seconds or until both sides of tortilla are lightly charred in spots. Nestle hot tortilla in a clean kitchen towel set inside a large Dutch oven or bowl; cover pan to keep warm. Repeat procedure with remaining dough (use fresh sheets of paper as needed) to form 12 tortillas total.

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