Description
This Corn Tortillas Recipe offers a simple, authentic way to make traditional Mexican tortillas using just masa harina, warm water, and a pinch of salt. Perfect for tacos, quesadillas, or as a side for any Mexican meal, these homemade tortillas are soft, flexible, and bursting with fresh corn flavor.
Ingredients
Ingredients
- 2 cups (240g) masa harina
- 1¼ cups (300ml) warm water
- ¼ tsp (1.5g) salt
Instructions
- Combine Dry Ingredients: In a large mixing bowl, stir together 2 cups of masa harina and ¼ tsp of salt to distribute the salt evenly throughout the dough base.
- Add Warm Water: Gradually pour 1¼ cups of warm water into the masa harina mixture, stirring continuously until the dough starts to come together.
- Knead the Dough: Transfer the dough onto a clean surface and knead it for about 2 to 3 minutes until it becomes smooth, pliable, and slightly sticky but not wet. If the dough feels dry, add a little more water, one tablespoon at a time.
- Divide and Shape Dough Balls: Divide the dough into 12 equal portions and roll each into a ball, covering them with a damp cloth to prevent drying out.
- Press the Tortillas: Using a tortilla press lined with plastic wrap or parchment paper, flatten each dough ball into a thin, round tortilla about 6 inches in diameter. Alternatively, use a heavy skillet or rolling pin to achieve this shape.
- Cook on Hot Griddle: Heat a dry skillet or griddle over medium-high heat. Place each pressed tortilla onto the hot surface and cook for about 30 to 45 seconds on each side, or until the tortilla has brown spots and releases easily from the pan. The tortilla will puff slightly.
- Keep Warm and Serve: Stack cooked tortillas and wrap them in a clean kitchen towel to keep warm and soft until ready to serve.
Notes
- If your dough cracks when pressing, cover it with a damp cloth and let it rest 10 minutes to hydrate more fully.
- Do not add too much water to avoid sticky dough; the perfect dough is pliable and slightly firm.
- Cook tortillas on a hot, dry surface without oil to achieve authentic texture and flavor.
- Tortillas are best eaten fresh but can be stored wrapped in foil and reheated on a skillet.
- For gluten-free results, ensure your masa harina is 100% corn and certified gluten-free.
