Corn TortillasBy Santa Fe School of Cooking
Makes about 16 4-inch tortillas
Place the dry ingredients in a medium bowl and slowly add the water, stirring with a fork until the dough comes together into a ball. Knead the dough several times and roll into a log-shape (like ice box cookies) about 2-inches in diameter and 8-inches long. Wrap the log in plastic wrap and let it stand for about 30 minutes.
Preheat a cast iron comal, skillet or griddle over medium-high. Cut the log into 1/2-inch rounds, keeping it covered so the dough doesn't dry out. Place one of the rounds between 2 sheets of plastic wrap in a tortilla press and flatten to about 1/16-inch thick. Peel off the plastic wrap and place the tortilla in the preheated pan. Cook about 1 minute, until light brown speckles appear. Flip the tortilla and cook 30 seconds, pressing down on the tortilla with a small spatula. Repeat with the remaining rounds. As the tortillas are cooked, stack in a kitchen towel to keep warm. Serve immediately.
Note: This recipe may also be made in a food processor. Place the dry ingredients in the work bowl fitted with the steel blade. While the machine is running, slowly pour the warm water through the feed tube and process until the dough forms a ball. Proceed as directed above.
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Ingredients and Tools available at the School of Cooking
- 1/2 t. salt
- 1-1/3 c. (approximately) warm water