Description
This Homemade Corn Tortillas recipe yields soft, fresh tortillas made from masa harina, water, and salt. Perfect for tacos, quesadillas, or as a side to your favorite Mexican dishes, these tortillas are quick to prepare and cook on the stovetop, offering an authentic and delicious base for countless meals.
Ingredients
Ingredients
- 2 cups (240 grams) masa harina
- 1 1/2 to 1 2/3 cups hot water
- 3/4 teaspoon fine sea salt
Instructions
- Mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 1 1/2 cups of hot water while stirring with a wooden spoon or silicone spatula until an evenly mixed dough forms. Use your hands to knead the dough for 2-3 minutes until it becomes smooth, springy, and forms a cohesive ball. Adjust the dough with extra masa harina if too sticky or more hot water if too dry.
- Rest the dough: Cover the bowl with a damp kitchen towel or paper towel and let the dough rest for 10 minutes. This allows the masa to fully hydrate and improves the dough’s texture.
- Portion the dough: Using a spoon or medium ice cream scoop, portion the dough into 2-tablespoon balls (about 35-40 grams, the size of a golf ball). Roll each portion between your hands until smooth and round.
- Press the dough balls: Place each dough ball between two pieces of plastic (such as cut-up ziplock bags) in a tortilla press. Press down gently until the dough flattens into a 4- to 5-inch tortilla.
- Cook the tortilla: Heat a non-stick skillet or comal over medium-high heat until hot. Carefully peel the tortilla from the plastic and place it flat in the skillet. Cook for about 40-60 seconds per side, flipping once you see speckled brown spots on the bottom. The tortilla may bubble up, which indicates it’s cooking well. Transfer each cooked tortilla to a tortilla warmer or bowl wrapped with a clean kitchen towel to keep warm and soft.
- Repeat: Continue the process by cooking tortillas while pressing the next dough ball. Adjust skillet heat if it becomes too hot to avoid burning the tortillas.
- Serve: Serve the tortillas warm. The ones at the bottom of the stack will soften more, making them perfect for immediate use. Enjoy as a base for tacos, quesadillas, or any favorite dish. Follow storage tips for keeping leftovers fresh.
Notes
- Use a plastic bag or parchment paper for pressing the dough balls to prevent sticking to the tortilla press.
- If dough feels too sticky, add a small amount of masa harina; if too dry, add hot water in small increments.
- The bubbling of tortillas during cooking is a sign they are well made.
- Keep cooked tortillas warm and moist by storing them in a tortilla warmer or wrapped in a kitchen towel.
- Store leftover tortillas in a sealed container or plastic bag and reheat in a skillet or microwave before serving.