You won’t believe how easy (and fun!) it is to make your own corn tortillas.
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In medium bowl, use rubber spatula to stir together masa harina and salt. Add warm water and oil and stir until combined.
Use your hands to knead dough in bowl until dough is soft and has texture of Play-Doh. If dough is too dry, add more warm water, 1 tablespoon at a time, and knead until well combined. Cover dough with damp dish towel.
Use scissors to cut open seams along sides of large zipper-lock plastic bag, but leave bottom seam intact. Open bag and spray inside of bag lightly with vegetable oil spray.
Scoop level ¼ cup of dough and use your hands to roll into smooth ball (keep remaining dough covered with dish towel so it doesn’t dry out). Shape tortillas.
Spray 10-inch nonstick skillet lightly with vegetable oil spray. Heat over medium heat for 2 minutes. Peel top layer of plastic away from tortilla. Gently place your hand on tortilla, flip tortilla onto your hand, and carefully peel away bottom layer of plastic.
Carefully drop tortilla into skillet (ask an adult for help—skillet will be hot). Cook tortilla until edges begin to dry out, about 1 minute. Use spatula to flip tortilla and cook until second side is browned at edges, about 45 seconds. Flip tortilla again and cook until it begins to puff, about 15 more seconds.
Use spatula to transfer cooked tortilla to second damp dish towel, and wrap in towel to keep warm. Repeat portioning, shaping, and cooking tortillas with remaining dough to make 9 more tortillas. Lightly spray bag with vegetable oil spray as needed if tortillas begin to stick to plastic. Turn off heat. Serve.
These corn tortillas are made from masa harina, a special kind of corn flour that’s been made in Mexico for thousands of years. The kind of cornmeal you commonly see in American supermarkets (that you might use to make cornbread) is simply corn that has been dried and ground. Masa harina is made in a similar way, but first the dried corn soaks in a mixture of hot water and a chemical called calcium hydroxide before it’s ground and dried. This process is called nixtamalization (“niks-ta-MAL-ih-ZAY-shun”), and it gives corn tortillas their signature toasty corn flavor.