Homemade corn tortillas are so easy to make and tastes way better than anything you are going to get from the store, plus its only 3 ingredients!
Servings: 20
Prep Time: 15 minutesminutes
Cook Time: 20 minutesminutes
Equipment
tortilla press
Ingredients
3cupsmasa harina
1teaspoonsea salt
2 2/3 cupswarm water
Instructions
Mix together the masa harina and salt in a large bowl until combined. Next slowly pour in the water in increments and knead in the bowl or on a clean surface for at least 7 to 8 minutes. See Notes.
Form the dough into 15 to 20 golf ball-sized balls and cover with a damp towel.
Using a corn tortilla press place down parchment round and place a dough ball on top towards the backside of it, cover with another parchment round, and press down firmly until flattened.
Cook them 1 at a time in a large griddle or non-stick pan over medium heat for 45 seconds, then flip and cook for 1:30, and then flip and cook for a final 45 seconds. The edges should be browned and it should puff up. See Notes.
Keep warm stacked up in towels or in a tortilla warmer.
Notes
Make-Ahead: You can make this recipe up to 1 day ahead of time, simply store in the refrigerator and reheat it. They are best cooked, kept warm, and served immediately.How to Reheat: Wrap the desired amount of tortillas in aluminum foil and cook in the oven at 350° for 5-7 minutes or until warm. Likewise, you can heat them 1 at a time on a microwave-safe plate until hot.How to Store: Place wrapped in plastic or in a container for up to 5 days in the refrigerator. These will freeze very well wrapped in plastic or in a container for up to 3 months. Place in the refrigerator to thaw until soft, about 4 to 6 hours.If you do not have parchment paper, use 1 plastic zip bag simply cut around the outside of the bag following the creases to make 2 plastic square pieces.The four biggest components of successful tortillas are:
Moisture - The dough should be moist but not stick to your hands.
Kneading - Take the time to knead this, at least 7 to 8 minutes. When you press the dough there should not be any cracks around the outside edges.
Cooking Temperature - My perfect temperature for these is just a hair over medium. You may need to test out a corn tortilla to get it right.
Cooking Time - I do 45 seconds on the first side, 1:30 on the other side, and then flip to a final 45 seconds.