Corn tortilla

Directions

1. In a bowl, using your hands, mix all ingredients to form a smooth dough that does not stick to your fingers

2. Separate the dough and roll into balls, about the size of a golf ball

3. Roll each ball into the round and flat tortilla shape, about 2mm thick

4. Place the tortillas on a hot comal

5. Wait until the water in the tortilla steams up and “inflates” the top of the tortilla, then flip it over to cook on the other side, for the same amount of time.

6. Place your cooked tortillas in a warm folded cloth to keep them hot while you serve them with a meal.

NOTE: Get nixtamlized corn flour. Cornmeal or corn flour that has not been nixtamalized is not suitable for making corn tortillas, but you can use these make a signature Venezuelan dish – arepas.

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