Corn Tortillas

A tortilla press works great to flatten out these homemade tortillas, but you can use a rolling pin in a pinch. I bought my tortilla press from Williams-Sonoma for just under $20.

Lightly spoon 1 and 1/2 cups masa harina (corn flour) into measuring cups, and level with a knife. Combine in a bowl with 1 cup plus 1 tablespoon water and 1/2 tsp. salt. The recipe said to stir with a whisk, but I found a wooden spoon worked better.

Turn the dough out onto a lightly floured surface and knead for about 30 seconds. Let stand for 15 minutes. (Um, okay so I completey forgot this step, but my tortillas came out fine).

Divide the dough into 8 equal portions and shape each into a ball - the rounder the ball, the rounder your resulting tortilla will be! Cover with paper towels so they don't dry out as you work with each ball separately.

One dough ball at a time, place between two sheets of plastic wrap on a tortilla press. Carefully close the press to flatten, then open, turn the tortilla one half-turn, and press to flatten again. Carefully remove the plastic wrap from the tortilla. Repeat with the remaining dough balls, and layer them between wax paper as you work.

Don't worry if you need a few practice rounds with the tortilla press! My first one, I pushed down way too hard, and the dough broke apart. Another one folded in half on itself as I tried to transfer it to wax paper. But out of 8, I managed to get 6 lovely circular tortillas.

Now heat a medium skillet over medium-high heat. Working with one tortilla at a time, cook on one side for 1 minute. Carefully flip over and cook for one minute. Flip back to the original side and cook a final 15 seconds.

Serve however you like - tacos, enchiladas... or even just dipped into salsa and vegan sour cream!

Each tortilla is 90 calories.

Cost:
I already had it all in my pantry - a great way to use up leftover masa harina from ages ago.