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Upgrade taco night by making your own corn tortillas! McCormick® Chipotle Chili Powder and Garlic Powder add a kick of flavor to a simple mixture of masa harina, water and butter.
Mix masa harina and seasonings in medium bowl. Mix in butter with fork until well blended and crumbly. Stir in water until dough forms. Remove from bowl onto smooth surface. Knead 2 minutes or until a soft, slightly moist ball is formed.
If dough is too sticky, knead in 1 teaspoon of masa at a time until no longer sticky. If dough feels too dry, knead in 1 teaspoon of water at a time until desired consistency is reached.
Divide dough into 16 equal portions and roll each into a ball, about 1 1/2 inches in diameter. Keep masa balls covered with damp paper towel or plastic wrap while forming tortillas to keep dough soft and moist.
To form tortillas, open large resealable plastic bag and cut along sides to form a large sheet. Open tortilla press and line with opened plastic bag, so that the bottom crease is at the hinge of the press. Spray inside of plastic bag with no stick cooking spray and place 1 masa ball in center of press. Close and press dough gently until tortilla measures 5 inches in diameter. Carefully remove tortilla from plastic. Continue with remaining masa balls, placing formed tortillas in single layer on flat surface; cover with damp paper towels until ready to cook.
Form 4 tortillas at a time and proceed to cooking step if you don’t have much counter space to store uncooked tortillas.
Heat cast iron skillet, nonstick skillet or griddle on medium-high heat. Place tortilla(s) in single layer in skillet. Cook 30 seconds or until tortilla releases easily from pan. Turn tortilla over; cook 30 seconds. Turn tortilla over for a second time. Press tortilla gently with flat spatula; cook until air pockets begin to form. Transfer tortilla into tortilla warmer lined with clean kitchen towel, or wrap in foil, to keep soft and warm. Repeat with remaining tortillas.