2 cups masa harina, 2 tsp vegetable oil, 1/4 tsp salt, 1 1/4 cup warm water
Mix, and let hydrate for 5 minutes. Divide into 12 balls, and roll out or press. Keep those not being worked on covered to keep from drying out. Cook in a skillet over medium high.
For 10 flour tortillas:
2 1/2 cups all purpose flour, 1 tsp salt, 1/3 cup shortening or lard, 1 cup warm water
Mix flour and salt, then cut in fat until pebbly. Mix in water slowly until dough holds together (you probably won’t need all of the water!). Divide into 10 balls, cover to keep from drying out, and let rest for at least 30 minutes. Flour a surface and rolling pin, and roll out into tortillas. Cook in a skillet over medium high.
For 12 corn tortillas:
2 cups masa harina, 2 tsp vegetable oil, 1/4 tsp salt, 1 1/4 cup warm water
Mix, and let hydrate for 5 minutes. Divide into 12 balls, and roll out or press. Keep those not being worked on covered to keep from drying out. Cook in a skillet over medium high.
For 10 flour tortillas:
2 1/2 cups all purpose flour, 1 tsp salt, 1/3 cup shortening or lard, 1 cup warm water
Mix flour and salt, then cut in fat until pebbly. Mix in water slowly until dough holds together (you probably won’t need all of the water!). Divide into 10 balls, cover to keep from drying out, and let rest for at least 30 minutes. Flour a surface and rolling pin, and roll out into tortillas. Cook in a skillet over medium high.