2 cups masa harina
1 1/4 to 1 1/2 cups hot water

Quickly stir water into masa harina, then mix with hands until dough is a soft consistency.

Form into a ball, turn out onto lightly floured surface and knead lightly until smooth. If the dough cracks or crumbles, you may need to add additional water. If the dough sticks too much, you can add additional masa.

Form the mixture into a cylinder about 4 inches wide. Cover the dough with an upside down bowl, or wrap in plastic wrap and allow to rest 30 minutes.

After resting is complete, slice off 1/2 - 3/4 inch slices and press dough out using a tortilla press or tortilla baker. If using a tortilla press, place waxed paper sheets on each side before pressing. Remove and stack.

On a pre-heated pan, cook each tortilla about 1 minute (approx 30 seconds for each side).

Spicy Chips Variation:

Add 1 tablespoon olive oil or lard to dough. (You may need to adjust water quantity).

When done, spray lightly with olive oil spray, sprinkle with garlic powder, onion powder, paprika and a dash of cayenne pepper. Break into wedges and serve as you would chips.

Or serve with melted cheese or sour cream dip.

Submitted by: CM