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from the cocina:  corn tortillas
by Sarah Thompson
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4 Pinch off a golf-ball sized piece of corn flour and roll it into a ball. Repeat, making about 14 equal sized balls. Cover the balls with a dishtowel so they donít dry out.

5 Set one ball on a piece of plastic wrap in your tortilla press and cover it with another piece of plastic wrap, or place it in a large Ziploc bag slit down the sides. (Donít have a tortilla press? Youíll still use the plastic wrap or Ziploc, but youíll be using a rolling pin.)

6 Press the dough to make a round, flat tortilla. Peel the plastic off of the tortilla (not the tortilla off of the plastic) to make it easier. Donít worry if itís not a perfect circle Ė itíll look more homemade that way!

7 Transfer the tortilla to a hot, dry skillet (cast iron is ideal).

8 Cook for about 30 seconds on one side, turn, cook for about 60 more seconds (it should puff slightly and have some brown spots), turn again and cook for 30 more seconds on the first side.

9 Repeat steps 5-9 until youíve got a hot batch of tortillas to eat plain or serve with your favorite dish.

10 Invite over your favorite friends for fresh tortillas and margaritas!


Sarah Thompson eats up to eight tortillas a day, and travels outside the Mexico City megatropolis whenever she can.

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