Blond Chicana Corn Tortillas

• 1 13 cups cold water
• 2 cups masa harina, Quaker-or-Maseca-brands
• oil or shortening (for frying)

1. Mix water with the masa and mix quickly and lightly.
2. Cover with a damp towel and set aside for 20 minutes.
3. Open the tortilla press and place a plastic sandwich bag on the bottom plate.
4. Make a ball of dough about 1 1/2 inches in diameter.
5. Flatten the ball slightly and place on the baggie.
6. Then place another baggie on top, close the press and push down on the handle.
7. Remove the tortilla and carefully peel the bag/s from the dough.
8. Lay on a hot slightly greased skillet and when the edges begin to stiffen and dry out a little, flip it over; if you use a heavy cast iron skillet you won't need to use oil.
9. Only filp once, they don't taste good if you keep flipping!
10. Keep the tortilla's warm in a stack, wrapped with a thick towel.
11. You may need to add a little water to the masa from time to time if it dries out.

cold water, masa harina, oil

Taken from www.food.com/recipe/blond-chicana-corn-tortillas-138381 (may not work)