RECETAS Y COCINA

Ingredients

• 2 cups masa harina
• 1 teaspoon salt
• 1 1/4 cups hot water plus 2 to 3 tablespoons
• 1 teaspoon lard (can be substituted with shortening or for a healthier version, olive oil)

Preparation

Mix the masa harina and salt in a medium sized bowl. Measure 1 1/4 cups of boiling water and the lard into a separate pan or bowl. Stir until the shortening is melted. Pour this mixture into the bowl of corn flour and mix with a fork.

When the mixture is cool enough to touch mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.

Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.

Use a tortilla press to flatten the dough (if you have one).

Place your tortilla in the preheated cast iron pan or comal and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.

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