This week’s Guatemalan Global Table starts off with a popular treat – the corn tortilla. Store-bought corn tortillas can be so … stale, dry and yucky. But, take five minutes to throw together a simple dough and you can smoosh out the best corn tortillas in the world – certainly as good as any you can find in Guatemala. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. And if you have kids, watch out. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work).
| Servings |
| 16 small tortillas |
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This week’s Guatemalan Global Table starts off with a popular treat – the corn tortilla. Store-bought corn tortillas can be so … stale, dry and yucky. But, take five minutes to throw together a simple dough and you can smoosh out the best corn tortillas in the world – certainly as good as any you can find in Guatemala. Make them thick or thin, big or small – any way you shape them you’ll be glad you did. And if you have kids, watch out. You just might need to double the recipe (but don’t worry, they’ll be doing most of the work).
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Ingredients
- 2 cups masa harina
- 1 1/4 cups water
- 1/4 tsp salt
Servings: small tortillas
Units:
Instructions
- Combine masa harina, water and salt until a soft ball forms. Knead for a few minutes.
- Next, divide the dough into 16 equal portions (or 8, if you want large tortillas). Shape each piece into a ball. Keep the balls covered so they don’t dry out.
- Use a tortilla press to shape the tortillas.
- Cook over medium-high heat on an ungreased comal, griddle or pan (do not use nonstick) for about a minute per side or until sun spots show up.