Corn Tortillas (Tortillas de Maíz)

I yearn for fresh tortillas, the quintessential taste of Mexico. Of course the best are made with freshly ground maize, but you can make good ones with masa harina, either white or yellow. Rick Bayless gave us the recipe and showed us how to make corn tortillas when he was a guest chef at the Ballymaloe Cookery School in 2000. Practice makes perfect, but it’s useful to have a tortilla press.