Ingredients
Units
- 2 cups masa harina
- 1 cup (or more) warm water
- 1/2 teaspoon salt (can be omitted)
Instructions
- Combine masa harina and salt (if using) in a large bowl.
- Stir as you slowly add the warm water, until a dough forms. It should be smooth and moist but not sticky.
- Knead the dough for a few minutes until it becomes smooth and elastic.
- Divide the dough into golf ball-sized portions.
- If using a rolling pin: roll one dough ball at a time between two sheets of plastic wrap or wax paper (to prevent sticking) until you have a thin tortilla.
- If using a tortilla press: use a plastic sheet to cover the press, place the dough ball in the center, close it and apply even pressure to flatten it into a tortilla.
- Carefully remove the tortilla from the sheet or press.
- Cook on a hot skillet or griddle at medium heat.
- Cook for 1-2 minutes on each side or until the tortilla is lightly browned and slightly puffed. Use a spatula to flip them over.Â
Notes
- Masa harina: you can't make corn tortillas without it. Don't substitute it for regular cornmeal or cornflour. You can easily buy it online, and there are different types: Bob Red Mill's golden masa harina, King Arthur's white organic masa harina, Masienda red masa harina, Maseca blue masa harina (this brand is one of the most popular and well-known).
- Don't overwork the dough: it makes it tough and difficult to shape the tortillas. Stop kneading when the dough is smooth and not sticky.
- Use parchment paper or plastic wrap: this helps prevent the dough from sticking to the tortilla press or rolling pin.
- Don't overcook the tortillas: it can make them dry and hard. Cook them for about 30 seconds on each side or until they start to puff up and get brown spots.
- Practice makes perfect: don't get discouraged if your first few tortillas don't turn out perfectly. Practice makes perfect, and soon you'll be making delicious, homemade tortillas with ease.
- Keep the tortillas warm: Keep them warm while you cook them by covering with a clean dish towel. This helps keep them soft and pliable.
- Storing: keep the cooked tortillas in an airtight container or plastic bag in the refrigerator for up to a week. You can also freeze the tortillas for up to 3 months. To do so, separate them with parchment paper or plastic wrap to prevent from sticking together.
- Reheating: wrap them in damp paper towels and microwave for about 15-20 seconds or until warm. You can also heat them in a dry skillet over medium heat for about 10-15 seconds on each side.
- Reviving stale tortillas: if they have gone stale, revive them by wrapping them in a damp paper towel and microwaving for 10-15 seconds. This will help soften the tortillas and make them pliable again.
- Prep Time: 15 minutes
- Cook Time: 3 minutes
- Category: Bread
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1/15
- Calories: 59
- Sugar: 0 g
- Sodium: 78.1 mg
- Fat: 0.5 g
- Carbohydrates: 12.8 g
- Fiber: 1.6 g
- Protein: 1.1 g
- Cholesterol: 0 mg