harina is the staple of Mexican cooking. Traditionally corn is
left on the stalks to dry and then kernels are boiled in water
mixed with a powder called "cal" to loosen the outer
shell. In rural areas, corn is ground by hand on a stone
plate-like base with a mini-stone rolling pin called a "metlapil"
to crush the kernels. Nothing quite compares to a freshly made
corn tortilla rolled up with a piece of butter.
1 cup all-purpose flour
masa harina/Maseca Corn Flour
teaspoons Fleur de Sel, ground
water, warmed to 110°
In an extra large bowl, use a wooden spoon to stir the
harina and Fleur de Sel. Cut butter into flour with two
Stir in the flour until just moistened.
2. Take golf-ball
size pieces of dough and roll out lightly on a
breadboard. Turn the tortilla over so both sides are
Set on a piece of waxed paper, roll out thinly.
3. Place a
tortilla-size bowl over the rolled dough and cut
the edge with a knife. Peel the tortilla off the paper
fry on a well-oiled 13-inch griddle. Turn and fry on the
side. Tortilla will puff up and have little brown specs.
4. Wrap in foil to
keep warm or place in a tortilla warmer.