Easy Corn Tortillas
Homemade corn tortillas that are easy to prepare, customizable, and perfect for various Mexican dishes.
Ingredients
Tortilla Ingredients
- 1 cup masa harina Ensure it's fresh for optimal flavor.
- 1/4 to 1/2 teaspoon fine sea salt Optional; adjust to taste.
- 1 cup warm water Use warm water to help bind the dough.
Instructions
Preparation
- In a medium bowl, whisk together the masa harina and salt until well blended.
- Gradually pour in the warm water while mixing until the dough is moist and holds together.
- Knead the dough for a few minutes until there are no dry spots; it should be pliable and not sticky.
- Divide the dough into 8 equal pieces and roll each into a ball. Cover with a damp towel.
Cooking
- Heat a wide, heavy-bottomed skillet over medium-high heat.
- Cut parchment paper or a plastic bag to fit your tortilla press. Place a dough ball inside and press into a thin disk.
- Cook the tortilla on the hot skillet for 10 seconds, then flip and cook for approximately 1 minute.
- Flip again and cook for an additional 30-60 seconds until it puffs and is golden.
- Transfer cooked tortillas to a warmer or bowl lined with a towel to keep them soft.
Notes
Store leftovers by wrapping in plastic wrap or placing in an airtight container. They can stay in the refrigerator for 3-5 days or freeze with parchment in between each for up to 2 months.