Homemade, authentic corn tortillas are surprisingly easy to make, contain only 3 ingredients, and taste sooo much better than store-bought! They’re tender, fresh, moist, pliable, and have a delicious corn flavor. Try out this simple recipe for your next taco night, and enjoy the authentic flavors of Mexico!
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/4 cup warm water, plus enough extra to reach the correct consistency
- In a large bowl, combine the masa harina and salt.
- Using your fingers or a fork, mix in 1 1/4 cups of the warm water. Add additional water, one splash at a time, and kneed the dough with your hands until it comes together into a soft, smooth ball. You want your dough to be as wet as you can get it, without becoming sticky. I usually use about 1 1/2 cups water to 2 cups masa harina. If it is too wet, just add a bit more masa harina.
- Divide the dough into 16 pieces, and cover with a slightly damp towel until ready to press.
- Meanwhile, cut some plastic wrap or wax paper into two squares, about 8 inches wide each.
- Begin heating a heavy skillet or griddle over medium high heat.
- Take one ball, and place it in the center of a piece of plastic wrap. Place a second sheet of plastic wrap directly on top. Use a tortilla press to flatten into a thin disk, about 4 inches wide. If you don’t have a tortilla press, flatten the ball of dough by pressing with a heavy skillet. Remove from the plastic wrap, and set aside, covered with a slightly damp towel, until ready to cook. Repeat with the remaining dough.
- Gently place a tortilla in your hot skillet, and cook for about 20 seconds, until the bottom begins to look dry. Flip the tortilla over, and cook for about 60 seconds, until just beginning to show a few brown spots on the bottom. Flip one more time, and cook for about 30 seconds more, until the tortilla begins to puff, and develops more browned bits.
- Remove from the skillet, and wrap in a towel. Keeping them wrapped in a towel helps them to steam to a perfect texture, and stay nice and hot. Repeat with the remaining tortillas.
For faster tortilla production, cook them on a griddle 4 or 5 at a time.
Sometimes the tortillas can feel a little dry after they’ve first cooked. Don’t worry, if you stack them together and wrap them with a towel, they will steam and soften.
Need to reheat your tortillas? Wrap them in a barely damp towel, and microwave for a few seconds.
- Category: Side
- Cuisine: Mexican