Ingredients:
250g instant cornmeal mix (Masa Harina) [this is dried and powdered cornmeal dough — substitute white cornmeal with a little baking powder]
1/2 tsp salt
1 tsp lard, melted
330ml water
Method:
Combine the cornmeal, salt, lard and water in a bowl. Stir vigourously for about 3 minutes, or until the ingredients come together as a dough and form a ball (if the dough is crumbly, add a little more water).
Separate into 16 balls of equal size. Slightly flatten each one then lay on a sheet of clingfilm (plastic wrap). Cover with a second sheet of clingfilm then use a rolling pin to roll out the tortilla until flat. Carefully remove the top sheet of clingfilm, flip the tortilla onto your hand and remove the second sheet of clingfilm.
Place a large non-stick frying pan over medium heat. When hot, add a tortilla and cook until bubbles appear on the surface. At this point, use a spatula to flip the tortilla over and cook on the other side until lightly browned. Remove from the pan and set aside as you cook the remaining tortillas.
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