Corn Tortillas (Gluten Free)
 
 
Ingredients
  • 2 cups (10 ounces) masa harina
  • 2 teaspoons vegetable oil
  • ¼ teaspoon salt
  • 1 ¼ cups warm water, plus more as needed
Instructions
  1. Line a large plate with 2 damp kitchen towels. Mix the masa, 1 teaspoon oil, and salt together in a medium bowl. Stir in the water with a rubber spatula to form a soft dough. Using your hands, knead the dough in the bowl, adding additional water as needed until the dough is very soft and tacky, but not sticky (think the texture of Play-Doh). Cover and set dough aside for 5 minutes.
  2. Meanwhile, heat remaining 1 teaspoon oil in 8-inch nonstick skillet over medium-high heat until shimmering. Using paper towel, wipe out skillet, leaving thin film of oil on bottom. Pinch off 1-ounce piece of dough (about 2 tablespoons), and place on work surface covered with a piece of wax paper. Cover ball of dough with additional piece of wax paper, and using a heavy skillet or pie pan, press ball into a 1/16-inch thick tortilla, about 5 inches in diameter. Alternatively, use a tortilla press or rolling pin to create tortilla shape. Working quickly, gently peel wax paper from tortilla and carefully place tortilla in hot skillet.
  3. Cook tortilla, without moving, until the tortilla moves freely when the pan is shaken, about 30 seconds. Flip the tortilla over and cook until the edges curl and the bottom is spotty brown, 30 to 60 seconds. Flip the tortilla back over and continue to cook until the first side is spotty brown, 30 to 60 seconds. Lay the toasted tortilla between the damp kitchen towels; repeat with the remaining tortillas. (The tortillas can be transferred to a zipper-lock bag and refrigerated for up to 5 days.)
  4. To make tortilla chips, preheat oven to 375°F. Place one tortilla on cutting board and brush with a thin layer of vegetable oil. Continue to stack your tortillas, brushing each top with oil. Using a large knife, cut tortilla stack in half, then cut those halves into thirds or fourths (depending on the size of chips you desire; you will either have 6 or 8 mini stacks of chips). Place chips on parchment lined baking sheet so that they do not overlap at all (use 2 trays if necessary). Bake chips for 8 - 10 minutes, until edges are crisp. Remove from the oven, cool, then serve.
Recipe by Allons-Eat! at https://www.allonseat.com/corn-tortillas-gluten-free/