Homemade Corn Tortillas
Quick, easy and versatile, this is a recipe you’ll use over and over again.
Servings
12-15 6-inch tortillas
Servings
12-15 6-inch tortillas
Ingredients
Instructions
  1. In a medium bowl, mix the masa harina and salt.
  2. Slowly add water, mixing with a fork, until the dough reaches desired consistency. It should be firm and springy when touched, not dry or sticky.
  3. Cover the bowl with a kitchen towel and let the dough rest for 15 – 20 minutes or so.
  4. Preheat a cast-iron griddle or skillet on medium-low heat.
  5. Divide the dough into 2-inch balls and press each ball in a tortilla press or between two pieces of wax paper. (I use a tortilla press, with the tortilla ball pressed between two sheets of wax paper just to make sure nothing sticks, because sticking is a major pain in the ass.)
  6. Cook each tortilla for about a minute, then flip and cook the other side for another 30 seconds or so.
  7. Remove from the griddle and keep warm in a tortilla keeper or covered casserole dish.