Corn Tortillas
Simple and easy homemade corn tortillas made with masa harina , warm water and salt.
Ingredients
- 2 cups Masa harina Maseca brand
- 1½ cups Warm water
- ½ tsp Salt
Instructions
Masa Dough
- In a large bowl, add the flour and warm water. Start adding water slowly.
- Add salt. Mix using the tips of your fingers until everything is well combined.
- Let the mixture rest for 5 minutes.
- After 5 minutes, start kneading dough to form a more pliable, less gritty dough. The dough should be well hydrated. Add more water if needed.
- Create 15 to 16 small golf sized balls and cover with a damp paper towel. Wet hands to easily form balls and to avoid them from sticking to hands.
Forming and Cooking Corn Tortillas
- Heat a cast iron skillet, comal or griddle on medium high. Make sure its not smoking hot.
- Line the tortilla warmer with a kitchen towel. This helps create steam and makes the tortilla soft and pliable.
- Now line your tortilla press or your working station with a cut up freezer ziploc bag. Place the dough on the plastic square sheet and cover the dough with the other half of the sheet.
- Now flatten the dough using the tortilla press. Press gently without over pressing. Tortillas should be about ⅛ inch thick.
- Now gently pick up the tortilla with the plastic sheet and rest on your palm. Gently remove the plastic sheet and transfer to other palm. Remove other half of the plastic sheet from the other side of tortilla.
- Transfer to griddle or comal and let cook on each side for 2-3 minutes. Cook the first side until you see grill marks. The other side should be cooked until it doesn't look raw.
- Place the tortillas in a tortilla warmer and wrap in kitchen cloth.