Name: Homemade Corn Tortillas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 cups 240 grams masa harina; 1 1/2 to 2 cups hot water*; 1 teaspoon fine sea salt

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Want your tacos to taste their very best, then try making your own corn tortillas. If you don’t have a tortilla press, you can roll out the dough with a rolling pin.

Homemade Corn Tortillas

If you want to take your tacos to the next level, try making your corn tortillas at home.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Appetizer, lunch, Main Course, Side Dish

Cuisine Mexican

Servings

Equipment

" class="wprm-recipe-equipment-link" target="_blank" rel="nofollow">Tortilla Press
" class="wprm-recipe-equipment-link" target="_blank" rel="nofollow">Tortilla Warmer

Ingredients

2 cups 240 grams masa harina
1 1/2 to 2 cups hot water*
1 teaspoon fine sea salt

Instructions

In a large mixing bowl, briefly whisk together corn flour and salt. Gradually add 1 1/2 cups hot water, and stir the mixture until an evenly-mixed dough begins to form.
Using your hands, knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. The dough’s texture should feel springy and firm. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry, add in an extra tablespoon or two of hot water.
Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Use a spoon to portion the dough into a 2-tablespoon ball (ping pong ball sized), then use your hands to roll the ball until round.
Place the dough ball between two pieces of wax paper or parchment paper in a tortilla press. Then gently press the dough ball until it forms a tortilla (4-8 inches, depending on your choice)
Heat a non-stick skillet over medium-high heat. Once the pan is nice and hot, carefully peel the tortilla away from paper and lay the tortilla flat in the skillet. Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla.
Tortila will likely bubble a little, which is actually good.
Once it is cooked, transfer the tortilla to a tortilla warmer or a bowl wrapped in a clean kitchen towel, so that the tortillas do not dry out.
Repeat with the remaining tortillas.
You can save time by rolling and pressing one tortilla at a time, then while that one is cooking, you can roll and press the next one.
Keep an eye on the heat of your skillet and turn down a little if needed.
Serve. The tortillas will continue to soften a bit more as they sit in a stack in your tortilla warmer.
If you don't have a tortilla warmer, you can wrap the tortillas in a towel.

Notes

Leftover tortilla can be stored in a ziplock bag in the refrigerator for up to 5 days.

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Keyword tacos, tortillas, corn, tostadas

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Tried this recipe?Mention @twofreshforks or tag #twofreshforks!

Homemade Corn Tortillas