Don’t be intimidated about making your own tortillas….they are tasty and there is something to be said for making your own tacos from SCRATCH.

They take a little bit of practice to make them pretty, but you don’t even need a tortilla press. You just need:

2 Cups Masa Flour

1 Teaspoon of Salt

1-2 Cups Warm Water

A Plastic Shopping Bag/Produce Bag Cut Into a Long Rectangle

Something Solid and Flat (Cutting Board/Pot With a Flat Bottom)

Skillet or Comal

Spatula

**Love**

I would have taken pictures of the process, but there is really nothing to it. I mixed the masa with the salt breifly then I mixed the water in. The goal was to be able to make balls that didn’t crumble totally when smashed. They were roughly the texture of warm playdough. Then I divided the dough into 20 balls roughly the size of golf balls. I covered the bowl of dough balls with a moist towel to keep them from drying out. Then I got my skillet hot, not so hot it is smoking, but hot enough to get some color on the tortillas.

Next, I took my large rectangle of plastic and layed it out, placing a ball of dough on one end. Then I folded the plastic over the ball to cover it sandwich style. I layed my cutting board over the ball of dough sandwich and smashed it. I applied pressure evenly over the top. Actually, I smashed it slightly pushing down on it with my hand’s strength just to get it flat, then I sat on my cuttingboard on the edge of the counter to make it nice and flat. I had a bad migraine, so it really made my head want to explode just to press using hand strength alone, so this was my solution….sue me. Then, I removed the bag from one side of the tortilla. Laying the dough side on my palm and fingers, I quickly peeled back the other side of the plastic from the tortilla, being careful not to tear the dough. Working quickly, because your hand tends to want to stick to the dough, I slapped the dough flat onto the hot skillet or comal. Then I quickly pressed another dough ball to be ready for the next round. After that, I used my spatula to press the tortilla down to get some color on it. Then I flipped it and pressed it with the spatula again. Once I had a few nice golden brown spots and the tortilla lost it’s translucent doughy color, I called it good, and started the whole process over again. I have to say that if I had a tortilla press the whole process would have been easier, and a double burner comal would have been awesome, but I made it happen. I didn’t use them immediately, but I wrapped them in a cloth and cooled them in the fridge. Once cool, I could have either bagged then froze them or used them in a day or two. I am no Mexican abuela, but I think I did a pretty good job. They were tasty with some thawed out molé from the freezer and chicken.