Homemade Corn Tortillas
Homemade Corn Tortillas from scratch are so easy, healthy, and taste a million times better than anything store bought.
Servings: 18 corn tortillas
Ingredients
- 2 cups Masa harina
- 1 1/2-2 cups hot water
- 1/2 teaspoon salt , optional but recommended
Instructions
- Put the masa harina flour and salt in a large bowl. Add in hot water (according to the directions on the package, some masa flour brands may call for different amounts of water).
- Mix the dough together with a wooden spoon until all the water is absorbed.
- Knead the dough (like you would bread dough) for a few minutes and form into a large ball. (The dough will be a little gritty at first, but will become more pliable as you knead it. It’ll be a little springy and feel like Play-Doh when it’s ready.)
- Then transfer back to the bowl, cover with a clean tea towel, and let sit for about 5 minutes. (If at any point the dough seems too dry or too wet, add a little more water or masa to the dough.)
- Pinch off a piece of the masa dough (about the size of a large golf ball) and roll in between your hands to form the balls. You should get about 18 balls of dough.
- Cut the seams of a gallon-size freezer bag and lay one piece on the press. Place a masa ball slightly off-center, towards the closing hinge. Then place another piece of plastic over the masa ball.
- Close the tortilla press and flatten (the dough should spread to a diameter of 4 to 5 inches.)
- Open the tortilla press and gently remove the tortilla from the plastic bag by peeling away the bag onto the palm of your hand. (If it’s sticking, there is probably too much water in the dough.)
- {Now you can start putting your pressed tortillas directly onto a hot griddle or nonstick skillet. You can do one ball at a time or you can flatten all of the balls and stack them on a plate, separated by sheets of parchment paper.}
- Gently place the tortilla onto the hot griddle; flip after 15 seconds. Then flip again after 40 seconds, then one last time for about 40 seconds, until it puffs up and has golden brown specs on both sides. (Those first 15 seconds seal in the heat and result in a lighter, fluffier tortilla, but alternatively you can just cook for 30-60 seconds per side.)
- Serve and enjoy!
Notes
- For tips and a helpful guide, please refer to the full article.
- To keep them warm: transfer the cooked tortillas to a tortilla warmer lined with a paper towel, or wrap them in a clean tea towel to keep them warm and pliable.
- To store: let any leftovers cool completely, wrapped in a clean tea towel, then transfer to an airtight container or plastic bag and refrigerate for up to 3 days.
- To reheat: loosely wrap corn tortillas in a damp paper towel and place on a plate. Microwave in 20-second spurts until they’re warm and pliable.
Nutrition
Calories: 47kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 66mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Calcium: 18mg | Iron: 1mg