Homemade Corn Tortillas
Soft, pliable tortillas made from masa harina, pressed thin and griddled hot.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Made from just masa harina, water, and salt, these tortillas develop a tender chew and toasty corn aroma as they cook on a hot comal. A tortilla press keeps them evenly thin, and a hot dry skillet gives them light char spots and puffed pockets. Serve warm alongside tacos, enchiladas, or simple beans and rice.
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water
Method
-
In a large bowl, whisk together the masa harina and salt.
-
Add the warm water and mix with your hands until a soft, moist dough forms that holds together without cracking at the edges.
-
Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes to fully hydrate.
-
Check the dough consistency by pressing a small ball flat; if the edges crack, work in a little more water, 1 teaspoon at a time.
-
Divide the dough into 16 equal portions and roll each into a smooth ball, keeping them covered with the damp towel.
-
Heat a dry comal or cast iron skillet over medium-high heat until very hot.
-
Line a tortilla press with two pieces of plastic (cut from a zip-top bag). Place one dough ball in the center and press firmly to flatten into a thin, even round about 6 inches wide.
-
Peel the plastic away from the pressed tortilla and carefully lay it onto the hot skillet.
-
Cook the tortilla for 30 seconds, then flip and cook the other side for 1 minute until it puffs slightly and browns in a few small spots.
-
Flip once more and cook the first side for another 30 seconds until fully cooked through and pliable.
-
Transfer the cooked tortilla to a clean kitchen towel and wrap to keep warm and soft. Repeat pressing and cooking with the remaining dough balls.
-
Serve the tortillas warm, keeping them wrapped in the towel until ready to use.
Rate this recipe
Homemade Corn Tortillas
Made from just masa harina, water, and salt, these tortillas develop a tender chew and toasty corn aroma as they cook on a hot comal. A tortilla press keeps them evenly thin, and a hot dry skillet gives them light char spots and puffed pockets. Serve warm alongside tacos, enchiladas, or simple beans and rice.
40 min 16 tortillas 65 cal
Ingredients
- 2 cups masa harina
- 1/2 teaspoon salt
- 1 1/2 cups warm water
Method
- 1
In a large bowl, whisk together the masa harina and salt.
- 2
Add the warm water and mix with your hands until a soft, moist dough forms that holds together without cracking at the edges.
- 3
Cover the dough with a damp towel or plastic wrap and let it rest for 15 minutes to fully hydrate.
- 4
Check the dough consistency by pressing a small ball flat; if the edges crack, work in a little more water, 1 teaspoon at a time.
- 5
Divide the dough into 16 equal portions and roll each into a smooth ball, keeping them covered with the damp towel.
- 6
Heat a dry comal or cast iron skillet over medium-high heat until very hot.
- 7
Line a tortilla press with two pieces of plastic (cut from a zip-top bag). Place one dough ball in the center and press firmly to flatten into a thin, even round about 6 inches wide.
- 8
Peel the plastic away from the pressed tortilla and carefully lay it onto the hot skillet.
- 9
Cook the tortilla for 30 seconds, then flip and cook the other side for 1 minute until it puffs slightly and browns in a few small spots.
- 10
Flip once more and cook the first side for another 30 seconds until fully cooked through and pliable.
- 11
Transfer the cooked tortilla to a clean kitchen towel and wrap to keep warm and soft. Repeat pressing and cooking with the remaining dough balls.
- 12
Serve the tortillas warm, keeping them wrapped in the towel until ready to use.