Kick a Mexican recipe up a notch by making your own tortillas from scratch. It’s easy!
It’s not as daunting as it seems to learn how to make corn tortillas. This easy recipe only requires three ingredients to get 10 fresh tortillas on the table in 15 minutes.
Mix masa harina in a bowl with salt. Slowly stir in hot tap water until the dough becomes a ball. Knead and fold the dough a few times, using more masa flour to keep your dough from sticking to your work surface. Once it’s fully incorporated, shape the dough into 2-inch balls by rolling it between your palms. Set the masa dough balls aside in a covered dish until you are ready to cook your tortillas.
When you’re ready, prepare a tortilla press to flatten out your dough. You can also use a heavy pot or pan as a homemade press, but your dough may not be as uniformly flat, thin, or round as it would be with a press. Place the balls one at a time between two thick pieces of plastic cut from a reusable freezer bag or waxed paper to prevent the dough from sticking. Press the dough flat before peeling of the plastic or paper and repeating the process with the next ball.
Toast your uncooked tortillas in a lightly oiled cast iron skillet over medium heat for three to four minutes, flipping halfway through. They’ll look dry and speckled when done. Place your cooked tortillas in a tortilla warmer or in a slightly damp towel in the oven to keep them warm and moist while you work–they’re best served warm.
These homemade tortillas won’t break or tear like dry store-bought corn tortillas. Load them up with your favorite fillings for Baja Light Fish Tacos, Chicken Tinga Tostaditas, or Carne Asada. Perfecto!