Description
Delicious homemade corn tortillas made from masa harina.
Ingredients
Scale
- 2 cups Maseca masa harina instant corn flour
- 2 cups warm water
Instructions
- Combine the Maseca corn flour and about 1 3/4 cups of the water to a large bowl. Mix by hand or using a large spoon or fork until combined, adding more water a little at a time until the masa comes together into a ball and has the texture of playdough.
- Knead for 3-4 minutes by hand, then cover with a damp towel and let it rest for 5 minutes.
- Divide the dough into 12 equally sized sections and roll it into balls that are slightly larger than golf balls. Keep them covered with a damp towel while you are working so they don’t dry out.
- Press the balls of dough between a tortilla press lined with plastic wrap until about 8-inches in diameter. If you don’t have a tortilla press, you can do this with the flat bottom of a heavy cast iron skillet or pan. Stack and keep covered with a damp cloth while you repeat with each of the balls of dough.
- Heat a griddle over medium-high heat. When it is hot, cook the corn tortillas for about 30 seconds until it starts to puff up, then flip and cook for another 30-60 seconds on the other side until lightly browned.
- Transfer the cooked tortillas to a plate or tortilla warmer and cover with a clean kitchen towel to keep warm while you cook all of the tortillas.
Notes
- Make sure to keep the tortillas covered with a damp towel to prevent them from drying out.
- If you don’t have a tortilla press, you can use a heavy skillet to flatten the dough balls.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla
- Calories: 50
- Sugar: 0g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg