Corn Tortillas - masa harina

Method

• In a large bowl, combine the masa harina with the water and stir until moistened.
• On a sheet of plastic wrap, roll the tortilla dough into an 8-inch log and cut the log into 16 pieces.
• Roll each piece into a ball, transfer to a large plate and cover loosely with plastic wrap.
• Heat a griddle or a comal (a flat, round griddle) until very hot.
• Line a basket or a wide, shallow bowl with a clean kitchen towel.
• Cut a sturdy, resealable plastic bag at the seams.
• Set 1 ball of dough between the sheets of plastic.
• Using a tortilla press, a skillet or a rolling pin, flatten the tortilla to a 5-inch round.
• Peel off the plastic and set the tortilla on the hot griddle.
• Cook the tortilla over high heat until lightly browned in spots, about 1 minute.
• Flip and cook about 30 seconds longer.
• Wrap the cooked tortilla in the towel.
• Press, cook and wrap the remaining balls of dough, keeping the stack of tortillas covered.
• Serve the tortillas warm and wrap them around chicken, salsa verde, sour cream and cotija cheese.