- 2 cups masa harina
- 1 cup warm water
- 3 tablespoons butter, softened, plus more for brushing on tortillas when reheating
- 1/2 teaspoon salt
In a bowl work the masa harina together with the water, 3 tablespoons softened butter and the salt until it becomes a cohesive dough. Don’t overwork it. With wet hands, divide the dough into 12 balls and place 2 pieces of plastic wrap on each, top and bottom. Flatten each tortilla in a tortilla press or with a rolling pin, heavy pie pan, or skillet.
Heat a heavy dry 9-inch skillet over medium heat, and brown the tortillas for about 1 minute on each side. Just before serving, rub each tortilla all over with 1/4 teaspoon softened butter and reheat in a hot skillet over high heat, for about 15 seconds on each side.
Note: Masa harina is flour made from corn that has been cooked and soaked in lime water. Traditionally used for corn tortillas, it is available in Spanish markets and supermarkets. If you can’t get fresh poblanos, substitute New Mexican Green, Cubanelles, or Anaheim chile peppers.