Homemade Corn Tortillas

homemade corn tortillas

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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 15

Equipment

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

Ingredients
  

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
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @twofreshforks or tag #twofreshforks!
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