Homemade Corn Tortillas

These corn tortillas are the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you've ever tasted. The secret is to use a cast iron pan. You can buy masa harina at Mexican grocery stores or in the baking aisle of large supermarkets.


Recipes · Bread · Quick Bread Recipes · Tortilla Recipes


Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 1 hrs 5 mins
Additional Time: 30 mins
Servings: 5
Yield: 15 tortillas

Ingredients

Ingredients List

  • 1 ¾ cups masa harina

  • 1 ⅛ cups hot water


Directions

  1. Mix together masa harina and hot water in a medium bowl until thoroughly combined. Transfer dough to a clean work surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry, sprinkle with water. Cover dough tightly with plastic wrap and allow to sit at room temperature for 30 minutes.

  2. Preheat a cast iron skillet or griddle over medium-high heat.

  3. Divide dough into 15 equal-sized balls. Using a tortilla press, a rolling pin, or your hands, press each ball flat between 2 sheets of plastic wrap.

  4. Cook a tortilla in the preheated pan until browned and slightly puffy, about 30 seconds. Flip tortilla over and continue cooking until the other side is browned, about 30 more seconds. Remove to a plate; cover to keep warm and moist. Repeat with remaining tortillas.


Nutrition Facts (per serving)

Nutrition Facts
146 Calories
2g Fat
30g Carbs
4g Protein


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