Homemade Corn Tortillas  Average rating of 0/5. (0 Ratings) My
rating   • I love it!   • I like it a lot!   • I like it.   •
Just okay.   • Not for me. Prep Time 30min Cook Time 30min  This
recipe is adapted from the Rick Bayless book 'Authentic
Mexican,' which is a book I really like. Masa harina is fine,
lime-treated corn flour that you can find in the Mexican-foods
section of any large supermarket or natural foods store; I use
Masa Brosa brand, but only because that's what there was -- I
don't have any particular brand allegiance.  To make enough only
for dinner for a family of four, halve the recipe and make 8
tortillas. (Of course, if you've got time, it's better to make
the full recipe and store leftovers in the fridge in a Ziploc --
but it's much quicker to make half.) Also: I want credit for
another recipe with NO SALT in it.  What you'll need    • 1 3/4
cups masa harina (corn flour)   • 1 cup hot tap water  Yields 15
tortillas  How to make it    1. Stir together the masa harina
and water, then knead