Miniature Corn Tortillas
If you like, top these corn tortillas with Coffee-Braised Pulled Pork, a little dollop of sour cream, and a sprinkling of cilantro. If you're lucky enough to have a tortilla press, now's your chance to use it! If not, you can just roll them out.
Serves: Makes about 4 dozen
  • 2 cups masa harina
  • ¼ teaspoon salt
  • 1¼ cups water
  1. Mix masa and salt in a medium bowl. Add water; mix thoroughly to form a soft dough that just holds together (if dough seems dry add more water by the teaspoonful).
  2. If you've got a tortilla press: Line the both sides of a tortilla press with parchment. Working 1 at a time, measure 2 teaspoons of dough, press dough into a thin 2-inch round. Repeat with remaining dough balls.
  3. If you don't: Working one at a time, measure 2 teaspoons of dough, rolling it into a rough round. Repeat with remaining dough. (Can be covered with plastic wrap and refrigerated 2 days.)
  4. When ready to serve, heat an ungreased dry griddle or large skillet over medium-high heat. Working in batches (you should be able to fit about 12 in a large skillet) cook tortillas, turning once until spotty brown on both sides, 1 to 1½ minutes total. Keep warm in a clean kitchen towel while cooking remaining tortillas. Top as desired and serve.
Recipe by Three Many Cooks at