Corn Tortillas

I have made some pretty awful corn tortillas with masa flour in the past. Our daughter brought me a tortilla press from Mexico this summer and taught me how to use it. When I was in California I tasted delicious corn tortillas that were made with a little wheat gluten. They were very flexible and easy to handle when making tacos. I added some gluten to the masa flour when I made tortillas today and they were every bit as good as the ones we had in California.

1-3/4 cups masa flour
1/4 cup wheat gluten or white flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Mix together in a large bowl and add

2 cups very hot water (I let boiled water cool for a couple of minutes)
Stir until combined adding a little more water if necessary to get the ingredients to stick together in a dough you can shape into balls.

Divide into 16 balls and cover with a towel to keep the dough from drying out.

Flatten each ball in a tortilla press or by pressing it with a round plate. Place each tortilla on an ungreased hot skillet and cook until brown spots form and the tortilla puffs up. Place warm tortillas in a clean tea towel or tortilla cover.

You can freeze these in an air tight bag and heat them in a moistened tea towel in the microwave.