Homemade Corn Tortillas
Nothing beats fresh homemade corn tortillas. The smell, the texture, the taste – you just can’t buy something at the store that stacks up to the hand made stuff.
Corn tortillas are super easy to make, especially with a tortilla press. Once you get the flow of it, you can make a lot of tortillas rather quickly.
???? Servings: 12 tortillas (6 inch)
???? Prep Time: 35 Minutes
???? Cook Time: 15 Minutes
⏲ Total Time: 50 Minutes
- 2 cups masa harina
- 1 ½ cups hot water
- 1 tsp. sea salt, finely ground
Make the dough
- Mix masa harina and salt in a large mixing bowl to evenly blend.
- Gradually add hot water while stirring with a wooden spoon or your hands.
- Once you have a dough ball, wet your hands and knead for 3 minutes, until the dough is not sticky anymore.
- Cover the bowl with a damp towel and let it rest for 10 minutes.
- Divide the dough into even sized portions, about 2 tablespoons each – roughly the size of a golf ball.
Press the tortillas
- Place a piece of plastic on top of your tortilla press. To do this, you can cut open a large ziplock bag, which can be cleaned and reused to reduce waste. This will prevent your dough from sticking to the tortilla press.
- If you don’t have a tortilla press, still set out the plastic bag and you can use a rolling pin.
- Dust the inner surface of the bag with masa harina. Then place a dough ball in the center and add a little more dusting on top.
- Use the press to flatten the tortilla evenly.
- Remove the raw tortilla by flipping the open plastic onto the palm of your hand and then peeling the other side.
Cook the tortilla
- Use a non-stick skillet or griddle over medium heat. Place the tortillas on the skillet so that they don’t touch.
- Cook for about 2 minutes each side, until the tortilla looks dry and begins to brown on top and start to rise a bit.
- Keep in a towel inside of a bowl or basket while cooking the remaining tortillas.
- Enjoy with tacos, soups, or just as is!