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.
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.
Notes
https://youtu.be/yKb5-55O2tM