Homemade Corn Tortillas
With just 3 ingredients and a little practice, you can create delicious, authentic, homemade corn tortillas that will take your tacos and enchiladas to the next level.
Servings 15 tortillas
Ingredients
- 2 cups masa harina like Maseca yellow corn masa
- 1 cup warm water
- ½ teaspoon salt can be omitted
Instructions
- Combine 2 cups masa harina and ½ teaspoon salt (if using) in a large bowl.
- Stir as you slowly add 1 cup 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.
Notes
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: cover them with a clean dish towel to keep them warm while you cook them. This helps keep them soft and pliable.
Storage: keep the cooked tortillas in an airtight container or plastic bag in the refrigerator for up to a week. You can also freeze them 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.