A dash of spicy chile de arbol powder gives a welcome kick to these corn tortillas from Chef Jose Garces.
- 1 cup white corn instant masa harina
- 1⁄4 tsp. chile de arbol powder
- 1⁄2 tsp. kosher salt
- Combine masa harina, chile powder, salt, and 3⁄4 cup water in a large bowl; using your hands, mix to form a soft, moist dough. Turn dough out onto a dry work surface and knead until the ingredients have fully incorporated. Cover with a damp towel and let sit 20 minutes. Divide dough into 10 balls. Drape plastic wrap over base of a tortilla press. Put 1 dough ball at a time in center of press, cover with plastic wrap, and close press to flatten into a 4 1⁄2” disk. (Alternatively, put dough between 2 pieces of plastic and roll out with a rolling pin.) Set plastic-covered tortillas aside as made.
- Heat a dry cast-iron skillet over medium heat until hot but not smoking. Cook 1 raw 4 1⁄2” tortilla at a time, turning once, until blistered and charred in spots, 1 1⁄2–2 minutes per side. As tortillas are cooked, wrap in a clean dish towel to keep warm.