Double Corn Tortillas
  1. Melt butter. Combine masa, butter, and water with a spatula. Knead the dough for 2 to 3 minutes. If the dough is too dry, add water 1 teaspoon at a time until it is pliable, but not sticky. Cover with plastic and allow the dough to sit for 30 minutes. The wait time is important. 
  2. Knead in the corn, and roll golfball-sized balls of dough. After resting, the dough will probably need a touch more water. Roll each ball to 1/8-inch thickness using a rolling pin, or press between two flat surfaces, such as cake pans. If the edges begin to crack, press against the edges through the plastic wrap to smooth. 
  3. Flip each tortilla into your palm before placing on a cast-iron skillet at medium heat. Cook for 30 seconds. Transfer to the medium-high skillet, and cook the other side for 30 seconds, and go back to the first side for 30-45 seconds, being careful not to overcook. Stack and cover with a clean hand towel. Makes 20 tortillas.