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A recent visit to the Santa Fe School of Cooking (santafeschoolofcooking.com) reminded us how amazing–and easy–homemade tortillas can be (try them with our Spicy Lamb Tacos). You’ll need a tortilla press ($29.95; surlatable.com).
Put masa harina and salt (if using) in a bowl and slowly add 1 1/4 cups hot tap water, stirring until dough becomes a ball. Knead a few times. Shape into ten 1 3/4-in. balls and cover with plastic wrap until needed.
Line a tortilla press with 2 circles of thick plastic (cut from a resealable plastic bag). Press a ball between plastic to make a 6 1/2-in. tortilla.
Toast tortilla on a lightly oiled hot griddle or cast-iron skillet over medium heat, turning once, until speckled brown, 4 minutes. Repeat with remaining tortillas. Wrap in a kitchen towel to keep warm.
Put masa harina and salt (if using) in a bowl and slowly add 1 1/4 cups hot tap water, stirring until dough becomes a ball. Knead a few times. Shape into ten 1 3/4-in. balls and cover with plastic wrap until needed.
Line a tortilla press with 2 circles of thick plastic (cut from a resealable plastic bag). Press a ball between plastic to make a 6 1/2-in. tortilla.
Toast tortilla on a lightly oiled hot griddle or cast-iron skillet over medium heat, turning once, until speckled brown, 4 minutes. Repeat with remaining tortillas. Wrap in a kitchen towel to keep warm.