For the corn tortillas, first mix all ingredients in a large bowl to form a dough. If the mixture sticks too much, it is too moist: add more masa harina. If the dough crumbles, it is too dry. It will not harm the dough if it is kneaded more than once. In fact, repeated kneading seems to improve its consistency.
Form the dough into balls and flatten in a tortilla press. It’s best to place plastic wrap in the press so the dough doesn’t stick.
Fry the corn tortilla in a heavy skillet on both sides without fat until the edges lift and are lightly browned.
Preparation Tip:
If you mix ground dried chilies or possibly grated hard cheese (e.g. Parmesan) into the dough, you get seasoned tortillas.
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