CORN TORTILLAS TWO WAYS
Achiote pepper and turmeric lend color and flavor to these simple homemade tortillas
1c warm water
2 tsp ground turmeric or achiote pepper
Dissolve the turmeric or achiote into the water (or you can cut the recipe in half and make both flavors at once). In a large bowl, stir together the masa, cornstarch and salt. Make a well in the center and pour in the water. Mix with your hands until you have a soft ball, then knead in the bowl for 2min. Cover with a towel and let rest 30min.
Heat a dry medium-sized pan over medium-high heat. Cut the dough into 10 pieces and leave in the bowl, covered, as you work with one piece at a time. Roll into a ball then flatten with a plastic-lined tortilla press or rolling pin to make a 6" round. Flip onto pan and cook until the edges start to curl in, around 1min. Flip and cook another minute until it starts to bubble, then flip and cook the last 30sec. Remove to a sealed tupperware to keep warm. Repeat with remaining dough.
Freeze in a single layer on a baking sheet until solid then transfer to ziplock and freeze up to two weeks.