Corn Tortillas
Authentic, homemade corn tortillas made with just three simple ingredients—masa harina, water, and salt—for a fresh, flavorful side or taco base.
Equipment
- Cast Iron Pan
- Mixing Bowl
- Tortilla Press optional
Ingredients
- 2 cups masa Harina Best: Maseca's Nixtamasa
- 1 1/2 cups hot water I heat it up in a pan
- 1 tsp sea salt optional
Instructions
- Mix the DoughIn a medium bowl, whisk together the masa harina and salt. Gradually stir in the hot water until a soft, play-dough-like dough forms. The key to a great tortilla is a well-hydrated dough, so add the water slowly and adjust if needed.
- Rest the DoughCover the bowl with a damp towel and let the dough rest for at least 20 minutes. This resting period allows the masa harina to fully hydrate, ensuring your tortillas are soft and pliable.
- Divide and RollDivide the dough into 19 equal balls (about the size of a ping-pong ball). Keep the balls covered with a damp cloth to prevent them from drying out. If the dough feels too crumbly, feel free to add a teaspoon or two of warm water until you achieve the right consistency.
- Press the TortillasUsing a tortilla press: Line it with a square of parchment paper or plastic wrap. Place one dough ball in the center and press until the tortilla is about ⅛” thick.No press? You can also use a heavy skillet or plate to flatten the dough between two pieces of parchment.
- CookHeat a dry nonstick or cast-iron skillet over medium-high heat. Once hot, peel the tortilla off the paper and place it in the pan. Allow it to cook for 30–45 seconds per side, or until golden spots appear and the tortilla puffs slightly. Flip at least 3 times. Tip: When cooking, look for the tortilla to puff up—this is a good indication that it’ will be extra flexible for those tacos.
- RestOnce done, place the cooked tortilla in a clean towel (or tortilla warmer) to keep it warm and steamy while you cook the remaining batches.
