Homemade Corn Tortillas

2  cups		Corn Masa
1-1/4  cups		hot water plus 2 to 3 tablespoons
1  teaspoon		margarine

Tip: Click on the ingredient links to learn the nutritional information for all the Homemade Corn Tortillas ingredients. The serving size for any ingredient in Homemade Corn Tortillas may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Pour the hot water and margarine into the bowl of corn masa and mix with a fork. When the mixture is cool enough to touch (a couple of minutes) mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.

Knead the dough for one or two minutes. Adjust the consistency by adding more water or masa if needed. What you want is a dough that is moist enough to stay together but not too sticky.

Roll the dough into a golf-ball sized ball and then flatten. Roll gently with a rolling pin.

Place the tortilla in the preheated non-stick pan at medium-high heat for 45 seconds to a minute then turn over and cook for another 45 seconds or longer. Serve.