Total Time 15 mins

A recent visit to the Santa Fe School of Cooking (santafeschoolofcooking.com) reminded us how amazing–and easy–homemade tortillas can be (try them with our Spicy Lamb Tacos). You’ll need a tortilla press ($29.95; surlatable.com).

How to Make It

Step 1
1

Put masa harina and salt (if using) in a bowl and slowly add 1 1/4 cups hot tap water, stirring until dough becomes a ball. Knead a few times. Shape into ten 1 3/4-in. balls and cover with plastic wrap until needed.

Step 2
2

Line a tortilla press with 2 circles of thick plastic (cut from a resealable plastic bag). Press a ball between plastic to make a 6 1/2-in. tortilla.

Step 3
3

Toast tortilla on a lightly oiled hot griddle or cast-iron skillet over medium heat, turning once, until speckled brown, 4 minutes. Repeat with remaining tortillas. Wrap in a kitchen towel to keep warm.

Ingredients

 2 cups masa harina
 1/2 teaspoon salt (optional)

Directions

Step 1
1

Put masa harina and salt (if using) in a bowl and slowly add 1 1/4 cups hot tap water, stirring until dough becomes a ball. Knead a few times. Shape into ten 1 3/4-in. balls and cover with plastic wrap until needed.

Step 2
2

Line a tortilla press with 2 circles of thick plastic (cut from a resealable plastic bag). Press a ball between plastic to make a 6 1/2-in. tortilla.

Step 3
3

Toast tortilla on a lightly oiled hot griddle or cast-iron skillet over medium heat, turning once, until speckled brown, 4 minutes. Repeat with remaining tortillas. Wrap in a kitchen towel to keep warm.

Homemade Corn Tortillas