Corn Tortillas

These are deceptively tricky. I thought that since by now I'm pretty much pro at making flour tortillas that corn tortillas should be easy. I was wrong. They were fairly cheap and simple, and they had a really good flavor, but it is definitely something that takes practice.

Waxed paper (yes, it is necessary--I promise)

2 Cups masa harina (corn flour stuff)

1 1/2 cups water (I'm thinking adding more water would make it easier, but until I make them again, we'll stick with this.)

Mix the masa harina and the water until it forms a dough. Knead the dough a little. (You need to make sure to keep the dough moist, so I recommend having a towel on hand to cover the bowl when you're not using it.) Form a small ball of dough (1 1/2 inch diameter) and then start to flatten with the palms of your hands. Place the dough on a piece of waxed paper, and then place another piece of waxed paper on top of it. Squish it a little flatter. (This is where it gets tricky--the dough doesn't have gluten in it, so instead of stretching, it cracks if you're not careful.) Using a rolling pin, roll the dough out flat. Remove the top piece of waxed paper. Turn the bottom piece of waxed paper upside down, resting the tortilla on your hand, and slowly peel off. Cook on a griddle or in a greased frying pan about 1 minute on each side, or until the color has changed--it will look cooked, and air pockets may form.