2 C. Maseca (Instant Corn Masa Flour)
1 1/4 C. Water
1/4 tsp. salt
Combine 2 cups (loose measure) of MASECA, 1/4 tsp. salt and 1 1/4 cups water. Mix thoroughly for about 2 minutes to form soft dough. If dough feels dry, add more water (one tablespoon at a time).
Divide dough into 16 equals balls. Cover with damp cloth to keep dough moist. Line a tortilla press with the sheets of thick plastic wrap. Place each ball between plastic and press until tortilla measures 5 to 6 inches in diameter. Carefully peel off plastic wrap.
Preheat ungreased griddle, skillet, or comal on medium-high heat.
Cook tortillas one at a time for 50 seconds. Turn, then cook the second side for another 50 seconds. Cover tortillas with cloth napkin to keep soft and warm.
FOR TOSTADAS: Let tortillas cool before frying in oil.
