Corn Tortillas
There is nothing better than fresh, hot, homemade corn tortillas. Only 3 ingredients masa harina, warm water and salt that will make your tummy smile.
You can make these corn tortillas without a tortilla press, but it is not as easy. So go grab a press and then get to work.
The recipe and video are posted below. Roll the dough into balls and set aside to press them.
I used a gallon Ziploc bag that I cut to fit over the plates of the press. It will make it easier for the tortillas to peel off when cooking them. I did these 1 at a time while cooking the tortillas.
To cook the tortillas, I used my cast iron skillet on medium-to-medium high heat. You don’t need to use any oil. My first tortilla much like pancakes did not turn out. I suggest heating up your pan for 5 minutes before cooking your tortillas.
These are almost too beautiful to eat. Keep them warm wrapped in a towel in a pot or if you are lucky enough use a tortilla warmer.
I wish I had made these corn tortillas for these Pork Belly Tacos. If you are like me and curious what else you make with that bag of Masa Harina here are some ideas https://www.epicurious.com/ingredients/masa-harina-drinks-dredge-bread-article.
Corn Tortillas
Ingredients
- 2 cups masa harina
- 1-1/4 cups warm water
- 1 tsp fine salt
Instructions
- In a large mixing bowl combine the masa harina, salt and water. Use your hand to mix it together until the dough is firm but not too wet. Add more water 1 tablespoon at a time until it's too your desired consistency.
- Knead the dough in the bowl for 5 minutes. Let the dough rest for 15 minutes. Cover the bowl with a kitchen towel.
- Divide the dough into 12 equal portions and shape into a ball. I set these on a plate.
- Using a tortilla press fitted with a Ziploc bag-see video and flatten. You can remove the tortilla and repress if you want them thinner.
- Carefully peel the tortilla from the Ziploc bag and place into your hot skillet. Heat your ungreased skillet up for 5-10 minutes ahead of time. Cook the first side for 30 seconds, turn and cook for 60 seconds. Then flip again and press down on the tortilla and it should puff up.
- Keep tortilla warm in a basket or pot wrapped in a kitchen towel.
- You can freeze these but I doubt they will last that long. If you only need 6 tortillas just make a 1/2 batch.
- I made half this recipe as is and the other half I incorporated all purpose flour. Using the all purpose flour gave them a softer texture.
- Have fun and add cilantro, chipotles or beets to make colored tortillas.