Description
This easy corn tortillas recipe uses simple ingredients to create fresh, homemade tortillas perfect for tacos, burritos, or any Mexican-inspired dish. Made with masa harina and warm water, these tortillas come together quickly and cook on the stovetop for a tender, pliable texture with a slightly toasted flavor.
Ingredients
Scale
For the Dough
- 1 cup (115g) masa harina
- 1/4 to 1/2 teaspoon fine sea salt (optional)
- 1 cup (237ml) warm water
Instructions
- Mix Masa Harina and Salt: In a medium bowl, whisk together the masa harina and salt until well blended to ensure the flavors are evenly distributed.
- Hydrate Dough: Gradually pour in the warm water while mixing with your hands or a spoon. Add water slowly until the dough is moist and starts to hold together. If the dough feels dry, add more water a teaspoon at a time. If it’s too wet or sticky, add more masa harina to achieve the right consistency.
- Knead Dough: Knead the dough for a few minutes until no dry or powdery spots remain. The dough should resemble moist, pliable playdough and not stick to your fingers.
- Divide and Roll: Divide the dough into 8 equal pieces and roll them into balls. Cover the dough balls with a damp towel to prevent drying out as you work on pressing them.
- Prepare Skillet: Heat a wide, heavy-bottomed skillet over medium-high heat. Adjust the heat as necessary to avoid cooking the tortillas too quickly or excessive browning.
- Press Tortillas: Cut two pieces of parchment paper or a plastic freezer bag to fit your tortilla press. Place a dough ball between the sheets in the press and press down to form a thin disk about 1/16-inch thick. If you do not have a tortilla press, use a baking dish to flatten the dough between sheets.
- Cook Tortillas: Carefully peel the tortilla off the parchment or plastic and place it on the hot skillet. Cook for 10 seconds, then flip and cook for about 1 minute. Flip again and cook for another 30 to 60 seconds until the tortilla puffs slightly and is cooked through. If tortillas look dry or crack, spray with a little water to maintain pliability.
- Repeat and Keep Warm: While one tortilla cooks, press the next dough ball. Transfer cooked tortillas to a warmer or a bowl lined with a clean dishtowel, keeping them covered until ready to serve to keep them soft and warm.
Notes
- Make sure the water is warm to properly hydrate the masa harina for the best dough texture.
- If tortillas crack or dry out, mist them lightly with water before cooking.
- Store leftover tortillas wrapped in foil or in an airtight container to retain moisture.
- Reheat tortillas on a skillet or wrapped in foil in the oven.
- The optional sea salt enhances flavor but can be omitted for low sodium diets.
