Breads

Mix all ingredients in food processor or mixer, finishing the last bit with your hands. Dough should be firm and springy to the touch — not dry, crumbly, or sticky.

To test, roll a small ball of dough in your hands and flatten it. If cracks form, add more warm water; if it is too moist and sticks to your palms, add more masa.

Pull off one egg-sized piece of dough at a time, roll into a ball, and flatten with a tortilla press or rolling pin. Place between waxed paper (or paper towels) until ready to cook.

Preheat comal until it's very hot. Cook tortillas one at a time on the ungreased comal, and cook for one to two minutes per side. Stack them as they cook, and wrap in a warm towel or napkin.

Can be frozen for up to six months. Makes 16 5-inch tortillas.

• Read: Tortillas! The bread of Tex-Mex life